Smash-and-Toss Roasted Potato Salad

I’ll kick this off by saying, this is a roasted potato salad with a secret weapon ingredient. Or, if you prefer, a wild card. Pickled sushi ginger. It sounds odd, but I’m going to argue that it works. Here’s what’s happening. I took the tiniest, little baby potatoes I could find, and threw them in a hot oven until they were fluffy and tender. Not long at all. Then I smashed a portion of them, and tossed the whole lot with French lentils, plus a mix of ingredients that really punch when it comes to flavor – sun-dried tomatoes, garlic, scallions, pickled ginger, and lemon juice.

We had some leftovers, and I plan on working them into a frittata I’m planning on making tonight.

Smash-and-Toss Roasted Potato Salad
Smash-and-Toss Roasted Potato Salad

Smash-and-Toss Roasted Potato Salad

For those of you who appreciate variations – I can imagine a smashed chickpea version of this, or roasted cauliflower. I made this with sun-dried tomatoes driving the flavor profile, but kept thinking a version with preserved lemons and preserved lemon oil would also be a stand out! Enjoy!

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