I must be back in my Quick & Easy meal mood, cause tonight's dinner literally required 5 minutes of prep time, 15 minutes in the oven and on the table in 2 minutes. I got a bottle of Salsa Verde at the store this past weekend and was itching to eat it. But I knew I didn't just want to have tortilla chips with it. Also, earlier today, Happy Herbivore polled folks on Facebook about which kind of baked potato they liked, Sweet or White? .... that got me thinking of baked potatoes. I, of course, like both kinds :) but must have been in the mood for white as I requested T to pick up a sack of roasting white potatoes from the store on his way home. Unfortunately, I get home well after 6 pm, and couldn't possible afford a whole hour of potato roasting time in the oven (I personally don't like Microwave roasted potatoes). So my only option was to cut 'em open and roast little pieces. & here's what I concocted.... Roasted Potato Salad, with and without Roasted Asparagus.
Prep Time: 5 min of preparation, 15-20 min in the oven, and 2 min to bring it all together.
- 3 Russet potatoes, cut into 2-3" wedges, skin on.
- 1 small Red Onion, diced finely
- 1 large tomato, diced finely
- 2-3 springs of Cilantro leaves
- 15-20 stalks of Asparagus (New Veggie #21)
- 4-6 tbsp Salsa Verde
- Salt, and freshly cracked Black pepper, to taste
Preheat oven to 350F. Soak potatoes in a large bowl of cold water and scrub skins well with a vegetable scrubbing brush. Make sure that there are no blemishes or dirt spots on the potatoes. Remove if any are visible on the outside. Pat dry and cut into wedges, with the skin on. Check again for any deep dirt filled crevices, or blemishes and remove. Spread wedges skin side down on a cookie sheet on a SILPAT mat. If you don't have a Silpat, you can use parchment paper instead, or spray the cookie sheet with cooking spray. Sprinkle with salt and roast potato wedges at 350F for about 15-20 minutes until a pin inserted into the thickest part of a wedge slides in smoothly.
Version 1: In a large salad bowl, toss all the remaining ingredients together (with the exception of Asparagus). As soon as the potatoes are done, drop them into the salad bowl and toss everything together.
Version 2: On a second ungreased baking sheet, with or without parchment paper, spread out asparagus in a single layer, and roast at 350F as well. Once the asparagus starts to wilt, remove, sprinkle with a dusting of sea salt, and transfer to a cutting board. Cut the stalks into 2-3" pieces and as soon as the potatoes are done, toss everything together.
My Assessment: While this salad tasted great while the potatoes were still warm from the oven, I think it will taste as good even when cold. This would be a great, make-ahead, addition to a back yard party in the summer. The Salsa verde, the tomatoes and fresh onions gave it a lovely fresh taste and potatoes gave it the starchy bulk. I really liked this salad and will most definitely make it again!