Friday, December 17, 2010


Mashed potatoes are usually the go-to potato side dish of choice, but approaching the holidays I wanted to share with you a great roasted potato dish that is sure to wow your family and guests! A few weeks ago we were at my cousin’s birthday dinner and my aunt made this lovely dish, I completely forgot to share with you – but here I am now, and how timely with the holiday season.

The recipe is roasted fingerling potato salad with watercress and horseradish dressing. The thing I love about this dish is that the potatoes are wonderfully roasted with good kosher salt and pepper, giving them a great exterior texture and crunch, but the dish overall remains light not heavy, like potatoes usually are. The watercress gives it a nice airy sort of feel and the horseradish in the dressing gives the dish a nice bite. I love horseradish, but I know a lot of the time it is too strong for some – this is great as the dressing has sour cream and red wine vinegar to cut that typical harshness found in pure horseradish. Fingerling potatoes are really cool in texture and shape, quite different then a baking potato. They give the dish some life and they are really just a fun looking food, that looks great on a plate!

Roasted Fingerling Potato Salad with Watercress and Horseradish Dressing (serves 4)
From Earth to Table: Seasonal Recipes from an Organic Farm (by Jeff Crump & Bettina Schormann)

- 2 lbs fingerling potatoes (make sure to scrub them)
- 2 tbsp extra virgin olive oil
- 3 tbsp dry white wine
- 1 tbsp fresh thyme leaves
- 1 tsp salt (kosher or sea salt if you prefer)
- 2 bunches watercress

- ¼ cup extra virgin olive oil
- ¼ cup sour cream
- 2 tbsp red wine vinegar
- 1 tbsp freshly grated horseradish root
- Salt and pepper to taste
- Preheat oven to 450 degrees
- Toss potatoes in oil, wine, thyme and salt
- Spread out in a single layer on a baking sheet and bake until very tender (about 40 minutes)
- Prepare dressing: whish together oil, sour cream, vinegar, horseradish, season to taste with salt and pepper.
- Add warm potatoes to dressing and toss to coat
- Top with watercress.

photo credit: my own and google images

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