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Roasted Fingerling Potato & Watercress Salad

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roastedfingerling2.jpg12 oz. fingerling potatoes, unpeeled, sliced crosswise into “coins” about 3/8-inch thick
2 1/2 to 3 tablespoons extra-virgin olive oil
Kosher salt
4 to 5 ounces stemmed watercress, washed (or other assertive greens in small pieces)
1/2 teaspoon minced fresh garlic
1 teaspoon red wine vinegar
1/4 teaspoon maple syrup
2 tablespoons finely chopped toasted hazelnuts or almonds (optional)
1 tablespoon crumbled good-quality blue cheese (optional)

Heat the oven to 450 degrees F. Cover a large sheet pan with parchment paper. Toss the fingerling pieces with 1 1/2 to 2 tablespoons of the olive oil and 1/4 teaspoon kosher salt. Spread them out in one layer on the parchment paper. Roast under tender all the way through and golden brown on the bottom, about 20 minutes. (Don’t worry if the coins aren’t very brown on the tops—they will be quite golden on the bottom, so just flip them.)

Meanwhile, distribute the watercress on three salad plates (or two for bigger salads). In a small skillet, heat the remaining 1 tablespoon olive oil and the minced garlic over medium-low heat. Stir gently and cook until the garlic begins to sizzle, about 3 to 5 minutes (don’t let the garlic brown.) Add the red wine vinegar, the maple syrup, and a pinch of salt and stir. Remove the skillet from the heat.

Arrange the warm potatoes amongst the watercress and drizzle or spoon the warm dressing over the salads. Sprinkle a tiny bit more salt on each salad, and garnish with the nuts and/or cheese if desired. Serve right away.

Serves 2 or 3

 

- Courtesy of Susie Middleton at <sixburnersue.com

 

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