Oven Baked Buffalo Blue Cheese Chicken Nuggets-Rachael Ray's

By jenniferj

Potatoes, Olives and Capers with Lemon-Dill Vinaigrette
adapted from How to Roast a Lamb

Serves about 15 as a side dish

prep time: about 15 minutes
cool time: 30+ minutes
cook time: about 10 minutes

Ingredients

• 2 pounds fingerling potatoes, scrubbed
• Kosher salt, to taste
• Cracked black pepper, to taste
• 3 to 4 tablespoons extra-virgin olive oil
• 1 1/4 cup small sprigs parsley
• 1/2 cup small sprigs dill
• 1/2 cup capers
• 18 mixed green and black olives, pitted and split
• 12 whole scallions, thickly sliced
• Lemon-Dill Vinaigrette (recipe follows) or other vinaigrette of your choice*(read above)
• Lemon-Dill Vinaigrette
• 1/2 cup fresh lemon juice
• 2 tablespoons chopped fresh dill
• 1 teaspoon Dijon mustard
• 3 cloves garlic, smashed
• 1 small shallot, sliced
• 1 tablespoon kosher salt
• generous grinding of black pepper
• 3/4 cup extra-virgin olive oil

Preparation

Step 1

Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.

In a very large skillet, sauté pan or pot, warm the oil over medium-high heat. When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, capers, olives and scallions, and shake the pan for 1 minute more; just to wilt the herbs and scallions. Add the Lemon-Dill Vinaigrette and warm through; transfer to serving platter and serve immediately.

For the Lemon-Dill Vinaigrette: In a small food processor, combine the lemon juice, dill, mustard, garlic, shallot, salt and pepper. With motor running, drizzle in the olive oil until smooth.