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Ingredients
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
- 1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
- 2 green onions, thinly sliced
- 1/4 cup fresh Italian parsley leaves
- 2 tablespoons fresh tarragon leaves
- 1 1/2 tablespoons Banyuls vinegar or red wine vinegar
- 1 tablespoon coarse-grained Dijon mustard
- 2 hard-boiled eggs, peeled, chopped
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
Position rack in bottom third of oven and
preheat to 400°F. Brush heavy large rimmed
baking sheet with oil. Place potatoes and 2
tablespoons oil in large bowl. Sprinkle with
salt and pepper; toss. Arrange potatoes, cut
side down, on prepared baking sheet. Roast
until potatoes are brown on cut side, about
23 minutes. Using tongs, turn potatoes over.
Roast until crisp, deep golden, and tender,
about 12 minutes longer. Season to taste
with salt and pepper.
Stir green onions, parsley, tarragon,
vinegar, mustard, and 2 teaspoons oil in
small bowl. Season with salt and pepper.
Transfer potatoes to dish. Spoon
chopped eggs and herb salad over.
Ingredient tip:
To make perfect hard-boiled
eggs, start with eggs that are more
than a week old (fresh eggs are harder to
peel). Place them in a single layer in the
bottom of a saucepan; add cold water to
cover by an inch. Bring the water to boil;
remove the pan from the heat. Let stand
covered for 11 minutes. Transfer the eggs to
a bowl; cover with ice water. Drain the eggs,
tap them gently on the countertop to crack
the shells, then peel under running water.
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