Ridiculously easy and insanely delicious, these salt roasted potatoes deliver a rich creamy interior and a protective salty exterior. A green goddess dressing lathers the warm potatoes in a garden fresh dream of herbs, brightness and flavor. Another warning, this dish is highly addictive and you’ll be roasting round two with the first bite.
- 15–20 small new potatoes
- olive oil, as needed
- 2 cups kosher salt, enough to cover bottom of cast iron pan
- a good handful of pea greens
- 1 tablespoon chives, finely chopped
For the Garden Fresh Green Goddess Dressing
- ½ a shallot, rough chop
- 5–6 garlic scapes, blanched, rough chop
- 1 tablespoon whole grain mustard
- 1 tablespoon capers, drain most of the liquid
- 1 teaspoon Sriracha
- 2 tablespoon citrus champagne vinegar
- salt and freshly ground pepper, season as you go
- 1 farm fresh egg yolk
- ½ cup cilantro, rough chop
- ½ cup parsley, rough chop
- ½ cup dill, reserve some for garnish
- 1 tablespoon chives, rough chop
- ½ cup olive oil, more as needed
- Roast the potatoes: Preheat oven to 375° F. Toss potatoes in a bowl with enough olive oil to evenly coat. Cover the bottom of a cast iron pan with enough salt for a good ¼ inch layer. Place potatoes around pan leaving room between for air to circulate, bake, uncovered for 30-35 minutes.
- Green Goddess Dressing: In a blender combine shallot, garlic scapes, mustard, capers, Sriracha, vinegar, salt and pepper. Blend on slow to get a nice grind on everything then turn it up to high. You might need to add a touch of water to get a smooth blend. Add the egg yolk and herbs, start blending slow and increase to high. Scrape down sides, blend slow increasing to medium as you drizzle in olive oil, you don’t want it super thick.
- Plate the dish: Brush salt off the hot potatoes, cut some in half and leave others whole. Place the hot potatoes directly on a bed of pea greens, pour the green goddess dressing over the top, without drowning them. Garnish with hand torn dill, chives and cracked pepper.
- Blanching garlic scapes: Cook in salted boiling water for 1 ½ minutes, or long enough to soften them a bit. Remove to an ice bath, strain and set aside. This helps to make them less fibrous and integrate into the dressing better.
- Garlic scapes: Available in the spring and early summer for a brief window of time, so take advantage when you they’re around. No big deal if you don’t have any, substitute with regular cloves of garlic remembering to use slightly less as garlic scapes have a more mild flavor.
- Category: side dish
- Method: roasting
Keywords: salt roasted potatoes, green goddess