Thursday, July 28, 2011

Notes from Nikki-Roasted Purple Potatoes with Lemon Miso Dressing

Roasted Purple Majesty Potatoes with Lemon Miso Dressing and Fresh Mint Warning: this recipe was a total experiment. It was well received by my family (even my kids), and I really liked it too, but it is certainly an odd menagerie of ingredients that I would normally not put together. I was in a bold mood, I guess. ;-) Anyway, I hope you like it. I think the dressing would pair excellently with green beans and tomatoes as well, or a combo of all three. It's a fun little dressing. I encourage you to experiment. Enjoy!


About 2 lbs. purple majesty potatoes (or other new potatoes), halved or quartered (quarter the larger ones, half the smaller ones)
3-4 T extra virgin olive oil
Sea salt
Fresh ground pepper

Juice of 1 lemon
2 T white miso
2 T honey (I used raw, local honey... Walt Broughton's Swarmbustin')

Handful of chopped fresh mint leaves

1. Preheat the oven to 400.
2. Drizzle the olive oil onto a roasting pan, and spread the potatoes out on top.
3. Sprinkle sea salt and pepper atop the potatoes.
4. Shake the pan a bit, and roast until the potatoes are firm tender (about 25-30 minutes or so).
5. While the potatoes are roasting, blend the lemon juice, miso, and honey together either by hand or in a food processor.
6. Allow the potatoes to cool a bit, toss them with the dressing and the mint, and serve.

Serves 4 as a side dish

Extra Herby "Green Goddess" Dip for Crudites
It has been so hot that I have been leery of the kitchen. I decided that a good dip was in order to plunge the deliciously succulent carrots from our Inverbrook share into. Incidentally, we ended up using the leftover dip for cucumbers as well. Any veggies would be happy to take the plunge, really. It would also work well as a dressing for salad. I hope you enjoy this twist on a classic as much as we did.


Handful of fresh basil leaves
Small handful of fresh tarragon leaves
Handful of fresh chopped chives
Hefty squeeze or two of lemon juice (plus a bit o' zest if you want)
1 garlic chive (our last from late spring), chopped, or 1 small clove of garlic smashed
1-2 tsp dijon mustard
3-4 T sour cream
1-2 T mayonaise
Sea salt
Fresh ground pepper

1. Toss all the ingredients into a food processor and process until smooth.
2. Taste and adjust to your liking.
3. Serve with crudites of your choice and enjoy!

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