Sometimes you just need a delicious side dish, and there’s no real way to go wrong with a roasted potato. It takes absolutely no thought to throw some in the oven with a little salt, and you’ve got the perfect side for just about anything. But with just an extra step or two (and some tips from those French cooking gods), you’ve got a beautiful, slightly more refined potato dish that’s the perfect pairing for anything you’re serving.
French Roasted Potato Salad
-1 lb small yukon gold potatoes, quartered
-1/2 lb cipollini onions*, peeled and halved
-2 Tbsp parsley, chopped, for serving
-1 tsp salt, divided
-1/2 tsp white vinegar
-1 Tbsp olive oil
First you need to parboil your potatoes. Add the potatoes plus 1/2 tsp of the salt and the vinegar to a stock pot, and cover it with an inch of cold water. Put it over high heat, and once the water is boiling, let the potatoes boil away for about 5 minutes. You’re just parboiling here, so you don’t want them to be completely tinder. Drain the water and put the potatoes in a large bowl with 1 Tbsp olive oil and 1/2 tsp salt. Stir them fairly vigorously so that they start to develop a little bit of a “gummy” exterior. This is going to help them really crisp up in the oven! Next stir in the onions just to coat with oil and put everything on a baking sheet and into the oven to cook for 15 minutes. Take them out and give them a good flip, then back to the oven for another 15 or 20 minutes.
Grainy Mustard Vinaigrette
-1 tsp apple cider vinegar
-2 tsp grainy mustard
-3 tsp olive oil
-1 tsp honey
-salt and pepper to taste
While the potatoes and onions are roasting, make the vinaigrette. Just whisk everything together and toss it with the still warm potatoes and onions, as well as the parsley. Enjoy!
Note: Cipollini onions can be hard to find and, quite frankly, even harder to peel. You can definitely substitute shallots or even regular yellow onions cut into smaller chunks.