Roasted Potato Salad
Every so often, a recipe hits the spot, and I find myself preparing it again and again. So it is with this dish, which I have devoured twice this week. The process, rather than the recipe itself, is what makes it so creamy, crunchy, salty, and utterly satisfying. It is simple to double—or even triple—the quantity, but the potatoes must roast in a single layer. Figure 1½ to 2 potatoes per person. Olive oil is the basis for the dressing, so be certain there is excess in the pan when the potatoes are finished roasting—but then again, not too much, or it ends up oily.
Roasted Potato Salad
Serves 4
Prep time: 15 minutes
Roast time: 30 minutes
6 medium-sized Yukon Gold or red potatoes
½ cup (125 milliliters) olive oil (more if needed)
¾ tablespoon (12.5 milliliters) smoked paprika
1 tablespoon (15 milliliters) coarse salt
6 garlic cloves, peeled and coarsely chopped
5 green onions, minced
¾ cup (46 grams) fresh Italian parsley, finely chopped
3 ounces (85 grams) mild, soft goat cheese
Directions
Preheat oven to 425°F (218°C). Quarter potatoes lengthwise, then cut in half widthwise, with 8 pieces per potato. Pour olive oil into a cast iron skillet or roasting pan that holds them flat. Do not crowd the potatoes. Sprinkle with paprika and salt, toss, then arrange skin side down.
Roast potatoes for 12 minutes. Use tongs and turn them to the cut side. Roast another 10 minutes, then turn again to the other side and sprinkle with the garlic, tucking it into the oil. If potatoes seem dry, drizzle with a bit more oil. Adjust heat so they roast, but not burn.
Place green onions and parsley in a serving bowl.
Remove potatoes from oven when they are roasted, about 30 minutes. Carefully halve each potato using kitchen shears. Do not mash.
Add the potatoes and olive oil to the greens. Crumble goat cheese in small pieces on top. Use a wooden spatula to carefully fold potatoes so the cheese melts and greens are distributed. Best served warm but also good at room temperature.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
