This is my favorite potato dish! I read a recipe by Bobby Flay, and decided that the Midwest needed their own version of this dish. Replacing the butter and heavy cream (though I am a fan!) with a vinaigrette and a touch of sour cream produces a dish that is bursting with flavor! If you can find Meyer lemons, replace the juices and zest in the recipe-my favorite! Check out the video for more detailed instructions, and I predict this is going to become a favorite in your kitchen, too!
4 servings
FOR THE VINAIGRETTE
- 1 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 ½ teaspoons Dijon mustard
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon finely chopped fresh flat-leaf parsley leaves
- ½ teaspoon finely chopped fresh thyme
FOR THE POTATOES
- 2 pounds small redskin potatoes, quartered
- Kosher salt
- ½ cup sour cream
- Finely grated zest of 1 lemon
- 2 tablespoons finely chopped fresh flat leaf parsley
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh chives
- Ground black pepper
Preparation
- For the vinaigrette: In a medium bowl, whisk together the juices and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and thyme; set aside.
- For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
- Add sour cream, lemon zest, parsley, thyme and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with the vinaigrette while still hot.
