Serves 4
3 Pounds Yukon Gold Potatoes, Cut Into 1″ Chunks
1/2 Cup XVOO
4 Tablespoons Unsalted Butter
1 Cup Spanish Sherry Vinaigrette
1 Tablespoon Fresh Basil Leaves, Finely Chopped
2 Teaspoons Fresh Oregano, Finely Chopped
4 Roasted Garlic Cloves, Smashed and Finely Chopped
Pinch of Crushed Red Pepper Flakes
1 Teaspoon Coarse Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper
4 Tablespoons Chopped Flat Leaf Parsley
3 Celery Stalks, Thinly Sliced Crosswise
1 Bunch Scallions, Thinly Sliced Crosswise
1 Cup Roasted Red Peppers, Coarsely Chopped
1/3 Cup Sun-dried Tomatoes, Rehydrated and Coarsely Chopped
Preheat oven to 425°F.
In a large sauté pan melt the butter with the XVOO. When the butter is melted and it begins to sizzle add the potatoes and toss them in the XVOO/Butter. Place the pan in the preheated oven and roast for 20 minutes. After that time toss the potatoes in the pan and roast for another 15 to 20 minutes, until the potatoes are done and have a bit of color. Remove from the potatoes from the oven. Remove the potatoes from the pan with a slotted spoon and place the potatoes into a large bowl. Discard the oil.
Toss the potatoes with the Spanish Sherry Vinaigrette, basil, oregano, garlic, crushed red pepper flakes, salt, pepper, parsley, celery, scallions, roasted peppers and sun-dried tomatoes. Serve warm or at room temperature.
Hints and Tips: It is best to mix the salad while the potatoes are still warm. The warm potatoes will absorb all of the flavors from the dressing.
