Monday, August 17, 2009

Purple Potatoes, Roasted Garlic and Green Beans in Fresh Lemon, Whole Grain Mustard Vinaigrette


I am so excited to show you these purple potatoes.

Can you guess where they came from?

My very own garden.

I actually grew these!

My first time. I'm so proud.


My daughter-in-law Evangelina's parents gave us a huge mixed bag of potatoes last fall, and when I had finally used up most of them, I planted what were left in my garden last March. There are still some Yukon Golds out there that aren't ready yet.

Never having grown potatoes before, I really didn't know what to expect, but here they are.

And of course I had to put a recipe together so I could brag about them.


Haricot vert, fresh from the farmers' market, steamed then cut into bite-size pieces.

Combined with gently roasted purple potatoes and garlic, then tossed with a lemon-whole grain mustard vinaigrette, these can be served cold or warm salad as a salad, or warm as a side dish.


Purple Potatoes, Garlic and Green Beans in a Fresh Lemon-Whole Grain Mustard Vinaigrette
Christine's original recipe
Ingredients:
4-5 cups Purple Peruvian potatoes, small sized, cut into quarters
1 head of garlic, cloves separated, peeled, left whole
1/2 pound or so, slender green beans, washed and cut bite-sized
2 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt, divided
freshly ground black pepper to taste
juice of 1 whole lemon (approx 2 ounces juice)
1 heaping tablespoon whole grain mustard
1/4 teaspoon sugar
6 ounces plus 1 tablespoon extra-virgin olive oil, divided
Preparation:
Pre-heat oven to 375 degrees.
Combine the potato quarters, whole garlic, herbs, salt, pepper, and 1 tablespoon olive oil in a baking pan. Toss well, cover with foil, and roast for 45 minutes or until the potatoes are tender but not falling apart.
Remove from the oven, take off the foil and set aside to cool slightly.
Put the cut green beans on a steamer rack in a large pot with 1-inch of water in the bottom. Cover and steam over high heat until tender crisp and bright green.
Remove the beans from the steamer and put into a large bowl.
In a small jar or measuring cup, whisk together the lemon juice, sugar, pinch kosher salt, and whole grain mustard. Adjust to taste then whisk in the olive oil until emulsified.
Place the potatoes and garlic in a large stoneware bowl (scrape the pan to get all the herbs).
Gently toss the green beans in with the potatoes.
Drizzle the vinaigrette over the vegetables, tossing to coat. You may not need to use all of the vinaigrette.
Serve warm or at room temperature.

Cook's Notes:
One could enhance the finished dish by sprinkling it with toasted, sliced almonds or crispy bacon lardons.



Copyright © 2005-2009, Christine Cooks. All rights reserved

16 comments:

  1. You are totally justified in bragging about your potatoes. Nice, colorful dish.

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  2. Thanks Simona! Welcome back, I have your eggs. :)

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  3. What a gorgeous salad! I've never had purple potatoes, although I've seen them in US recipes. I had no idea they would stay so brilliant.
    And kudos for growing your own!

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  4. this looks like a great recipe! Potatoes taste so much better when you've grown them yourself!

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  5. Oh, what a happy day! Your own home-grown purple potatoes!

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  6. Purple potatoes are packed with antioxidants, Katie. That and their great taste is why I decided to try my hand growing them.

    Thanks Crafty!

    Hi Susan, happy day, indeed! :)

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  7. Oh Christine, such beautiful colours! I had purple potatoes for the first time this past summer while on vacation in the US.

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  8. I hope you liked them, Cynthia! :)

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  9. Hi Christine. Those potatoes are down right beautiful with the vibrant green beans. What a beautiful dish!

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  10. What an excellent purple potato slad!! You have grown real beauties!! there is nothing better then eating produce from your own garden!!

    Looks fab!

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  11. Hi Sophie! You're back from your vacation - I hope it was relaxing and wonderful!

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  12. Gosh you have been busy, the last three recipes look scrumptious. It's great when you grow your own veg, we had some lovely courgettes this year and are still picking green beens they taste so much better. We don't have much space to grow much
    Anne

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  13. Hi Anne, Enough space for beans and courgettes though. That's enough space for me! Home grown vegetables are definitely the best!

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  14. oh, oh, oh,!!They are beautiful! i have yet to eat purple potatoes. I am coming over!

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