Most of our cooking inspiration these days comes from library books. Almost weekly, Jason heads to the library to get a new book or two (or three). This method has allowed us to try so many new styles and recipes without having to commit to a book that might end up having only one or two interesting recipes.
A recent favorite was Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann. The book is organized by season and highlights dishes that best encapsulate the spirit of that season which I love.
This recipe was a yummy hit and simple to make. We served it first with a spice rubbed pork tenderloin and made it again to serve with delicious Bobby Flay cheeseburgers. We made a couple of changes, in particular altering how the salad was composed and served. If you can't find fresh horseradish root you could always substitute prepared, and if watercress is nowhere to be found, substitute arugula for a similar, peppery flavor. While the recipe calls for peeling the potatoes, I love living the skin on and everyone agreed this was the way to go with this recipe!
ROASTED FINGERLING POTATO SALAD WITH WATERCRESS HORSERADISH DRESSING
2 lbs fingerling potatoes
3 Tbsp olive oil
1 Tbsp fresh thyme leaves
1 tsp salt
1-2 bunches watercress
1/4 cup olive oil
1/4 cup sour cream
2 Tbsp red wine vinegar
1 Tbsp freshly grated horseradish root
Salt and pepper to taste
- Preheat the oven to 450
- Toss the potatoes, oil, thyme and salt in a medium bowl
- Spread on a baking dish and roast until very tender, about 30 minutes. Check the potatoes and flip them halfway through the baking, the skins will get a little browned
- To make the dressing: whisk together the oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper. I ended up adding a little extra horseradish and a dash of lemon juice. Cover and refrigerate while potatoes finish
- Once potatoes are done and have cooled slightly, toss in a large bowl with the watercress
- Serve the salad with the dressing on the side for guests to drizzle themselves