Recipes

Potato Play

A San Francisco chef's fall-appropriate potato salad
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With its cutting-edge menus, San Francisco's new Bar Agricole has made a splash on the city's dining scene. Chef Brandon Jew's statement-making dishes are built on locally foraged and farmed products that let the integrity of the ingredients shine. For fall, Jew gives potato salad an update by partnering roasted potatoes with a crème-fraîche-mustard dressing and haricots verts. Serve this dish tonight or make it for Thanksgiving to give guests a reprieve from the trite potato sides of yesteryear.

Green Beans and Mustardy Potatoes

Recipe adapted from Brandon Jew, Bar Agricole, San Francisco

Yield: 4 servings

Ingredients

½ pound Yukon Gold potatoes (about 6 potatoes)

½ pound fingerling potatoes (about 12 potatoes)

¼ cup extra-virgin olive oil, divided

3 garlic cloves, minced

2 tablespoons chopped fresh sage

2 tablespoons fresh thyme leaves

Salt and freshly ground black pepper

1 tablespoon minced shallot

1 tablespoon apple cider vinegar

¼ pound haricots verts or thin green beans, trimmed

¾ cup crème fraîche

1½ tablespoons whole-grain mustard

Directions

1. Preheat the oven to 400˚ and position a rack in the center. In a medium bowl, combine the Yukon Gold and fingerling potatoes with 1 tablespoon of the olive oil and the garlic, sage and thyme. Season with salt and pepper.

2. Arrange the Yukon Gold potatoes on a large baking sheet and roast for 15 minutes. Add the fingerling potatoes to the baking sheet and roast until all the potatoes are golden brown and fork tender, about 25 minutes longer. Let the potatoes rest until they're cool to the touch.

3. Meanwhile, make the vinaigrette: In a small bowl, combine the shallot with the vinegar and let stand for 10 minutes. Whisk in the remaining 3 tablespoons of olive oil and set aside. Bring a medium saucepan filled with water to a boil and cook the haricot verts until crisp-tender, about 2 minutes. Rinse under cold water, drain and let cool to room temperature before tossing with the vinaigrette.

4. Peel the potatoes. Quarter the Yukon Gold potatoes and halve the fingerlings. In a medium bowl, whisk the crème fraîche with the mustard. Add the potatoes and toss to coat. Transfer the potatoes and any excess dressing to a serving bowl. Top with the haricots verts and serve immediately.

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