Roasted sliced fingerlings tossed with a light dressing. Serve hot as a side dish or at room temperature as a warm potato salad.
1 tablespoon olive oil
1 pound fingerling potatoes, sliced 1/4-inch thick
Salt and pepper to taste
2 tablespoons chopped California walnuts (garnish)
Sliced green onion tops (garnish)
1/2 cup California walnuts
1/2 cup water
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon olive oil
2 cloves garlic
1/4 cup fresh Italian parsley leaves
1 tablespoon snipped fresh chives
1 tablespoon fresh thyme leaves
Preheat oven to 375°F. Drizzle oil over potatoes and toss well to coat; season with salt and pepper. Transfer to a small baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
