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Salt-Roasted Potatoes with Garden-Fresh Green Goddess Dressing
This vibrant green herb vinaigrette over warm baby potatoes is ridiculously easy to make”“”“and insanely delicious. Roasting the potatoes on a bed of salt seals in the moisture, resulting in a blissfully creamy texture.
15-20 new potatoes (1¼-1½ pounds), (scrubbed and thoroughly dried)
½ cup olive oil, (plus more for coating potatoes)
1/2 cups kosher salt
5-6 garlic scapes (optional), (blanched in salted boiling water, cooled in an ice bath, dried, and roughly chopped)
1 tablespoon whole-grain mustard
1 tablespoon capers, (drained of most of their liquid)
1 teaspoon Sriracha hot chile sauce
2 tablespoons champagne vinegar ((we used O Citrus Champagne Vinegar))
Salt and freshly ground black pepper
1 farm-fresh egg yolk
½ cup roughly chopped fresh cilantro
½ cup roughly chopped fresh parsley
½ cup roughly chopped fresh dill ((reserve a few sprigs for garnish))
2 tablespoons finely chopped chives
1-2 handfuls fresh pea greens
Preheat oven to 375°F. Toss potatoes in a bowl with enough olive oil to evenly coat them. Cover bottom of a large cast-iron skillet with a ¼-inch layer of salt. Arrange potatoes in a single layer in pan, leaving room between them to allow air to circulate as they bake. Roast, uncovered, until tender when pierced with a fork, 30-35 minutes.
Meanwhile, in a blender, combine shallot, garlic scapes (if available), mustard, capers, Sriracha, and vinegar and season with salt and pepper. Blend on slow speed until ingredients are broken down, then puree on high speed until smooth, adding 1-2 tablespoons water if needed. Add egg yolk followed by cilantro, parsley, dill, and 1 tablespoon chives; blend until smooth, starting on slow speed and gradually increasing to high. Turn off blender and scrape down the sides with a spatula. Gradually pour in olive oil, starting on slow speed and gradually increasing to medium-high, until dressing is smooth but not super thick.
When potatoes are done, brush off salt and transfer them to a cutting board. Leave smaller potatoes whole; cut larger ones in half.
Place a bed of pea greens on a serving plate and arrange hot potatoes on top. Pour green goddess dressing over potatoes but not so much that it obscures them. Garnish with hand-torn dill sprigs and remaining 1 tablespoon chives. Finish with freshly ground pepper.