When it's cold out, I crave potatoes and warming comfort food—and this one’s a ripper. It's perfect served alongside a warm winter roast. Enjoy it with a nice glass of Chardonnay or Pinot Noir. It warms the soul. —Cle-ann
Test Kitchen Notes
WHO: Cle-ann is a Greek recipe developer living in Melbourne, Australia.
WHAT: Roasted potatoes like we've never seen them before—bright, springtime-y, and green.
HOW: Cover roasted potatoes with an herbaceous blend of cilantro, peas, anchovy, Dijon mustard, horseradish, olive oil, and lemon. (Yes, that's it.)
WHY WE LOVE IT: After a long winter of root vegetable-centric dinners, we vowed to never touch a potato until next winter—but then we tasted this dish. The green sauce makes the potatoes bright enough to accompany any warm weather meal. Make the pesto ahead of time and freeze it for weeknight meals or barbecues (see you later, potato salad). —The Editors
4 to 6
For the potatoes:
Kipfler or fingerling potatoes
drizzle extra-virgin olive oil
Salt and freshly cracked pepper, to taste
For the green sauce:
1 anchovy fillet
Juice of 1/2 lemon
extra-virgin olive oil
Salt and pepper, to taste
In This Recipe
Preheat oven to 220 °C (430º F).
Put potatoes in a baking tray, drizzle with olive oil, season well with salt and a little pepper, and toss. Roast for 30 to 40 minutes, or until tender. Once cooked, remove potatoes from the baking tray and put in a medium bowl. Set aside.
To make the green sauce, put all of the ingredients into a blender and pulse until combined but still chunky, about 30 seconds. Spoon over the potatoes while they're hot and serve immediately.