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
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
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.
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