The cool wet spring has meant a lot of good things and delays in some of our 4th of July favorites but just in time for the 4th new potatoes are in at the Patch and other vendors.
Here are three recipes using roasted new potatoes. They can be made in advance, served on the spot, chilled, hot or room temperature…very versatile
Potato Salad with tuna complete recipe
1. Place potatoes in a 13x9x2-inch pan. Combine the 3 tablespoons oil, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over potatoes; toss gently to coat. Roast, uncovered, in a 450 degrees F oven for 35 to 40 minutes or until tender and brown on the edges, stirring every 10 minutes. Cool slightly.
2. Meanwhile, for herb vinaigrette, combine the 1/3 cup olive oil, white wine vinegar, thyme or basil, sugar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a screw-top jar. Cover and shake well.
3. Combine tuna, olives, sweet pepper, and tomatoes in a large bowl or container. Add potatoes. Toss with herb vinaigrette. Cover and chill at least 2 hours or up to 24 hours. For potluck or picnic, transport in an insulated cooler with ice packs. Makes 8 side-dish servings.
Make-Ahead Tip: Prepare dressing up to 2 weeks ahead; cover and store in refrigerator. Shake well before using.
EZ new potatoes with sage
Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinaigrette with salt and pepper. Preheat oven to 425°F. Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.
Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.
Roasted New Potato Salad with Bacon
“It’s probably no coincidence that I rant and rave about salad that uses both a half-pound of bacon and the rendered fat it leaves behind to coat sweet onions before they’re grilled. That along with grill-crisped potatoes, spring onions, thyme, parsley, and a sherry vinaigrette come together into a salad the rocks a medley of flavors in every bite. Tangy, meaty, fresh, crunchy, creamy—it’s a far cry from the standard potato salad and one that can proudly take the plate next to smoked meats.
Adapted from Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae
About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.
• For the potatoes:
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 lbs new potatoes, washed and cut in half
• 1/2 lb thick cut bacon, cut into 1/4″ dice
• 3 medium Vidalia onions, cut crosswise into 1/2″ slices and skewered
• Kosher salt
• Freshly ground black pepper
• 6 green onions (white part only), thinly sliced crosswise
• 3 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon finely chopped thyme
• For the dressing:
• 1/3 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 3 tablespoons chicken broth
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate.
Toss potatoes with the olive oil, salt, and pepper. Place potatoes over the hot side of the grill, and cook until nicely browned on all sides, about 2-3 minutes per side. When browned, move to cool side of the grill and cover. Cooking an additional 10-15 minutes, until the potatoes can be easily pierced with a paring knife. Remove the potatoes from the grill and set aside to cool.
Cook bacon in skillet over medium heat until crispy and fat has almost completely rendered, about 10 minutes. Remove bacon bits with a slotted spoon and add them in with the cooling potatoes. Reserve the rendered bacon fat.
Brush onion slices with reserved bacon fat and sprinkle with salt and pepper. Cook on the hot side of the grill until browned and tender, about 5-7 minutes per side. Baste with bacon fat again 1/2 way through cooking process. Remove onion slices from the grill, cut into quarters, and add them in with the potatoes and bacon bits. Add the parsley, green onions, and thyme in the with potatoes.
In a medium bowl whisk together all the ingredients for the dressing. Pour dressing over the potatoes and toss gently to evenly coat. Allow potato salad to sit out at room temperature for 1 hour before serving.