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Roasted Red-Skinned Potatoes with Charred Spring Onions MICHAEL SYMON

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A tasty side dish you must try!

ingredients
ROASTED RED-SKINNED POTATOES WITH CHARRED SPRING ONIONS
1 pound small red-skinned potatoes (halved or cut into wedges)
1/4 cup olive oil (divided)
1 bunch spring onions (trimmed)
Kosher salt and freshly ground black pepper (to taste)
FOR THE DRESSING:
2 teaspoons anchovy paste
2 tablespoons red wine vinegar
1/2 cup olive oil
3 tablespoons parsley (roughly chopped, plus additional for garnish)

directions
Preheat the oven to 400ºF. Line a baking sheet with foil.
Place the potato wedges on the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper, toss to combine. Place in the oven to roast for 45 minutes, flipping halfway through, until golden brown on the outside and cooked through. Remove from the oven to a large bowl and allow to cool slightly.
Meanwhile, preheat the grill, grill pan or cast iron skillet over medium-high heat. Brush the spring onions with the remaining olive oil and season with salt and pepper. Place on the grill to char on both sides until tender, about 2 minutes per side. Remove from the grill, allow to cool then slice into 1/2-inch pieces on a bias. Add the spring onions to the potatoes. Drizzle the dressing around the outside of the bowl and toss to coat. Serve garnished with additional chopped parsley.
For the Dressing: In a small bowl, add the anchovy paste and red wine vinegar and whisk to combine. While whisking, slowly stream in the olive oil and whisk until combined. Season with salt and pepper.
Tip: Place the baking sheet with the potatoes in the hottest part of the oven so they can get nice and crispy!

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