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Roasted Fingerlings with Preserved Lemon

Roasted Fingerlings with Preserved Lemon


Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

Ingredients

  • 2 pounds fingerling potatoes, halved lengthwise
  • 2 teaspoons chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons thinly sliced preserved lemon peel

Recipe Preparation

  • Preheat oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 280 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 41 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 5 Sodium (mg) 135Reviews SectionThis was fabulous. Very easy and tasty, main challenge is finding preserved lemon.brushjlSolon, ohio01/31/19

If there’s one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you’re used to visiting Greece in the summer you’ll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes.

How did potatoes get to Greece

Potatoes arrived in Greece in the 18th century via Spanish Conquistadors via Peru. The most famous potatoes in Greece come from the Cycladic island of Naxos. The island cultivates more than 8 million kilos of them each year, and it even has its own festival. The soil and microclimate on the island give them a clean, sweet taste.

What type of potatoes to use

This recipe for roasted Greek lemon potatoes is traditional. It’s best to use starchy potatoes like russets in the U.S. But honesty, I’ve made this dish with pretty much any potato that has crossed my path including red skin potatoes, fingerlings, purple potatoes, etc. We get a bounty of them in our farmers market boxes, and in my opinion, this is the best way to use them.

Recipe notes—read before you cook

The recipe is really straight forward. There are just a few things to note. Carefully pour the broth/water into the pan trying not to wash off the seasoning from the potatoes. Cooking time will depend in the type of pan you’re using. When I make this recipe for my pop-up dinners, I max out my oven and use every baking pan I have. The potatoes that are cooking in my All-Clad roasting pan always take longer than those cooked in a less substantial baking pan or class Pyrex pan. This means, keep an eye on them doing the last 20 minutes of roasting so you don’t burn the pan.

Greek Lemon Potatoes Step-By-Step

Roasted Greek Lemon Potatoes by xtinaxenos on Jumprope.


Preserved Lemon Vinaigrette:

This zesty vinaigrette includes a portion of our recently made preserved lemons and has tiny bits of preserved lemons rind suspended throughout the vinaigrette. It is a tangy, citrusy blend of lemons, lemon juice, white balsamic vinegar and a touch of honey.

Lemons lose their characteristic bitterness when preserved in salt. They become tender with an intense flavor. Preserved lemons are an integral part of Mediterranean cuisine and have been making their way into our American kitchens. Try our recipe for a compound Preserved Lemon Butter and add a dollop to your broiled fish or sautéed veggies.


Roasted Fingerlings with Preserved Lemon - Recipes

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Preserved Meyer Lemons

Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Ingredients:
6 Meyer lemons
⅓ cup kosher salt
⅔ cup fresh Meyer lemon juice

Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.

2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.


Salsa Verde With Preserved Lemon

It seemed to happen overnight: After a couple days steeped in heat and humidity, the rain clouds rolled in with an evening thunderstorm. My garden drank it up. The raised bed of herbs in the backyard seemed to bolt within 24 hours. Parsley. Chives. Big, downy leaves of mint.

I remembered the lemons I preserved last winter: scored, salted, packed in a mason jar and eventually forgotten in the back of my refrigerator — until the season's first herbs reminded me of a favorite recipe: Salsa verde with preserved lemons.

Drizzle the salsa verde over whole roasted fish, grilled chicken or seared steak sliced thinly across the grain. Toss with mustard, mayonnaise and still-warm roasted fingerlings for a summer potato salad. Add to Greek yogurt for an herby accompaniment to crudités, or use as a simple dressing for those tender salad greens beginning to pop up at the farmers market.

The preserved lemon in this salsa verde lends a depth of flavor that’s briny, bright and slightly sweet all at once. The bitterness of the lemon peel is mellowed by a few months' fermentation in salt and lemon juice. Personally, I like how this recipe combines two seasons into one dish — the preserved lemon is a nod to the past winter while all those herbs ring in the upcoming season.

Salsa Verde With Preserved Lemon
(Makes about 2 cups)

Ingredients:
1 handful each of parsley, mint, chives and tarragon (but any herbs you have on hand will work)
1 small preserved lemon, rinsed well under cold water and flesh discarded
1 small clove crushed garlic
2 tablespoons white wine vinegar
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste

Preparation:
De-stem the herbs and gather them into a tight bundle in the middle of your cutting board. (Side note: Parsley stems, like basil and cilantro stems, are crunchy and delicious — add them to the salsa verde if you don't mind a coarser texture, or save them for salads and marinades).

Run your knife through the bundle once, and then roughly chop until fine. Put the herbs in a medium-size bowl.

Rinse the preserved lemon under cold water and compost any flesh that's still attached to the peel. Finely mince the preserved lemon peel and add it to the herbs.

Crush a small clove of garlic — if you don't have a mortar and pestle, dust the clove with salt and then smash it gently with the blunt end of your knife handle. Add the garlic to the bowl along with the white wine vinegar, olive oil, freshly ground black pepper and salt. Whisk to incorporate.

This salsa verde keeps well for up to one week in the fridge just be sure to keep the herbs covered with a thin layer of oil. Allow to temper before serving, as the olive oil will solidify when cold.


How to Cook Oven Roasted Fingerling Potatoes

  1. Prep the oven and potatoes: Preheat the oven to 425F. Slice the potatoes lengthwise and toss them with all the ingredients other than the fresh parsley and olive oil.
  2. Roast the potatoes: Drizzle the olive oil over the bottom of a large skillet then transfer the potatoes to the skillet and roast for 25 minutes. Garnish with fresh parsley and serve.

With only two steps, how gorgeous do these potatoes look? This is one of my favorite minimal-effort sides that everyone will love to eat and look at!


Garlicky Lemon & Herb Baked Chicken Drumsticks with Fingerlings

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Sheet Pan Duck Confit with Roasted Green Beans & Fingerlings

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Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Learn more.


Roasted Fingerlings with Preserved Lemon - Recipes

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Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!

Here are a few recipe ideas for the week:

Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!


How to Can Potatoes (Plus 10 Other Ways to Preserve Them)


Last spring I bought seed potatoes with one goal in mind: Grow enough to feed my family for a year.

Lofty, I know, but I had done the math, overbought on seed just to be sure, planted in perfect weather (it was a warm, dry spring last year as opposed to the cold wet one the year prior where our seed rotted in the ground not once, but twice), and despite struggling with Colorado Potato Beetles, I harvested and weighed the bounty. I declared success!

I had grown over 300 pounds of potatoes, while my target had been 280 pounds- enough for 5 pounds of potatoes per week which was pretty much what we had been buying from the store.

I made sure to properly cure my potatoes, bought several wooden apple crates to stack the potatoes in, and stored them in the (unfinished) root cellar.

I don’t know if the ground wasn’t cold enough to chill the cinder blocks because it hadn’t frozen yet, or if it was that repairs made to the woodburner in the basement were a little too successful and the basement isn’t quite so cold as it has been in years past, or because someone put a couple bushels of apples in the same area for a week or two before I discovered them and freaked out, but whatever the reason the potatoes all sprouted a couple months after they were put up.


Which left me with probably close to 200 pounds of potatoes to either toss into the compost or get busy preserving. I’m sure you all know me well enough to know I chose the latter.

Many of the little new-sized potatoes (You know, the ones the kids had been instructed many weeks ago to bring to me first because I knew they’d go bad the soonest?) were far gone and had to be thrown into the compost pile. The rest I’ve been flicking eyes and figuring what to do with them. Mostly I just dehydrated them or pressure canned cubes, but there are many other creative ways to preserve potatoes.


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