Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
- In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
- Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
- Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.
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Cats letlatsa
[email protected]This recipe is a keeper! The potatoes were perfectly roasted and the crispy rosemary added a delicious flavor. I will definitely be making this again.
Tp Ramah
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Shahrukh Bashir
[email protected]Made this for dinner last night and it was a hit! The potatoes were so flavorful and the crispy rosemary was the perfect touch. I will definitely be making this again.
Bikash Grg
[email protected]Loved this dish ❤️❤️❤️
rumana tv
[email protected]This roasted potato salad with crispy rosemary is a delicious and easy-to-make dish. The potatoes are roasted to perfection and the crispy rosemary adds a wonderful flavor. I would definitely recommend this dish to anyone looking for a flavorful and