This week at I Heart Cooking Clubs we're Serving Up Salads with Nigel Slater. This is the kind of theme which is right up my alley, given that I like to eat salads pretty much all year round. This time of year, in the New Zealand winter, my salads take on a more substantial bent and usually comprise some kind of root vegetable, or pulses and grains of some description.
In Tender, Vol. I, I came across Nigel's recipe for Roasted potato salad with garlic and rosemary - new potatoes are roasted with garlic and rosemary then tossed, while still warm, in a mustardy vinaigrette. It was sounding pretty good to me, but I felt it wanted a little "something else". And then I remembered this recipe for Herbed Crispy Smashed Taters that I had seen ages ago on my friend Toby's blog, Plate Fodder. Toby combined smashed potatoes with herbs, garlic, black olives and lemon before roasting them, and this was exactly the inspiration I was looking for. And, by the by, if you haven't checked out Toby's blog before you are in for a treat - Toby's writing is witty and entertaining, sprinkled from time to time with family stories, and most of all his food is stuff that you totally want to eat.
Roasted Potato Salad with Black Olive & Roasted Garlic Gremolata Recipe
Inspired by recipes from Nigel Slater, Tender Vol. I
and Toby at Plate Fodder
Click here for a printable copy of this recipe
8x whole baby potatoes (I used baby Red Jackets), washed & unpeeled
1x medium-sized sweet potato, washed, unpeeled & cut into quarters
1x head of garlic, cloves separated but unpeeled
2x stalks of fresh rosemary
flaky sea salt & freshly ground black pepper
8x black Kalamata olives
zest of 1/2 a lemon
2 tablespoons red wine vinegar
1 tablespoon whole grain mustard
5 tablespoons extra virgin olive oil
Preheat oven to 220 degrees C (425 degrees F).
Place potatoes and sweet potato into a medium sized pot, cover with cold water, place over high heat and bring to the boil. Boil steadily for 5 minutes. Remove from heat and drain.
Line a baking tray with non-stick baking paper. As soon as potatoes are cool enough to handle, place them on the baking sheet and flatten with the heel of your hand. Pull the leaves off one rosemary stalk, and strew them over the potatoes, along with the garlic clove. Drizzle liberally with olive oil, and season generously with flaky sea salt and freshly ground black pepper.
Place the tray of potatoes in the preheated oven, and cook for 20 minutes. After 20 minutes remove the garlic cloves from the tray and set aside, and turn the potatoes over. Return to the oven for a further 20 minutes.
Meanwhile prepare the gremolata. Deseed the olives and chop finely. Place in a small bowl. Add the leaves from the remaining stalk of rosemary, and the lemon zest. Squeeze a couple of now soft garlic cloves into the mixture and stir/mash to combine everything well.
Make the dressing by putting all the ingredients into a small jar and shaking until well combined.
Remove cooked, golden potatoes from the oven, place in a serving bowl, and drizzle liberally with the dressing - do this while the potatoes are still hot and they will really soak up the dressing. Sprinkle the gremolata over the top, and set aside to cool slightly - this is best served warm.
Note: You probably noticed that we cooked a whole head of garlic, but only used a couple of cloves here - the rest were saved to go into the gravy for the roast chicken which was the perfect accompaniment to this hearty salad.
If you would like to get to know Nigel Slater a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links ...
... or check out Tender, Vol. 1 and Nigel's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.
I'll also be sharing this post this week at See Ya In the Gumbo hosted by the delightful Michelle at Ms. enPlace, at Weekend Cooking hosted by Beth Fish Reads, and at Foodie Fridays hosted by Designs by Gollum.