| Level: | Intermediate |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds baby Yukon gold potatoes, boiled in salted water, then quartered
- 2 bunches scallions
- 1/4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 garlic clove
- 2 tablespoons canola oil, plus up to 1 tablespoon more, if needed
- 1 lemon
- 1 cup sour cream
- 1 bunch chives, chopped
- 2 tablespoons white wine vinegar
- 1/4 cup Parmesan cheese, grated
Instructions
- In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
- Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
- Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
- While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
- Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
- For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
- Add the crispy potatoes to the dressing and toss to coat.
- Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
- Enjoy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 274 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 18 mg |
| Sodium | 404 mg |
Reviews
A lot of steps for not a lot of payoff. You could probably save time and just toss your boiled potatoes in sour cream & onion dip…and it would taste better.
Love the recipe
Yummy