Wednesday, September 25, 2013

Roasted Baby Potatoes with Sorrel

I love buying the tricolor baby potatoes not only because look great, but, also because each color tastes a bit different from the other. So, it keeps things interesting throughout dinner! For this side dish, I roasted the tricolor potatoes with sorrel.

The picture under "ingredients" shows parsley because I was going to use parsley, then realized I needed to use my sorrel (shown below). Either one will work, but you'll end up with completely different tastes depending upon which one you use. Sorrel has a bright, tart flavor to it that is very distinctive and it goes nicely with potatoes. I also used nutritional yeast to add a nutty, cheesy taste and another layer of flavor.

In this dish, I used Bill Sanders' First Fresh extra virgin olive oil. The olive oil you use in this dish matters because it is one of only a few flavors included in this recipe. In DC, you can find this olive oil at Calvert Woodley, Cleveland Park Fine Wines, and Weygandt Wines.

Roasted Baby Potatoes with Sorrel

  • 2 lbs tricolor baby potatoes, quartered
  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp nutritional yeast
  • 3 Tbsp sorrel, minced
  • Sea salt

Preheat oven to 350-degrees. In a small bowl, whisk together the olive oil, nutritional yeast, and sorrel and season with sea salt. Put the potatoes in a large bowl. Pour the mixture over the potatoes and toss gently to coat.

Arrange the potatoes in a single layer on the baking sheet. Roast until tender and lightly browned, about 35 minutes.

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