
I roasted the Yukon Golds in a 350 degree oven with a little olive oil, salt and pepper, for about 30 minutes. Meanwhile, I chopped fresh sage and scallions and sauteed a couple of ounces of pancetta until crisp.
Potatoes, slightly cooled but still warm, went into the bowl along with scallions, pancetta, and sage. The whole was dressed with an on-the-fly vinaigrette I concocted from honey, vinegar (red wine & balsamic), extra virgin olive oil, salt, pepper, a bit of spicy brown mustard, and one finely minced clove of garlic.
I think this is the best thing I've eaten all week.
2 comments:
Did you use table salt, kosher salt or sea salt?
Kosher salt, of course. Diamond brand.
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