What are some of your favorite food combinations?
I have many. Macaroni & cheese, spaghetti & meatballs, peas & carrots, gin and tonic! Ha!
But when I was a kid, I always remember combining any form of potatoes with creamed corn. There was just something about those salty, starchy potatoes and sweet, creamy corn together that I really loved.
So here’s a great recipe for crispy, creamy potatoes seasoned with salt, rosemary and thyme. Throw in a handful of peppery arugula. And drizzle everything with a sweet and tangy fresh corn vinaigrette. This is more than a potato salad. Have a big bowl for lunch. Or serve it as a side to accompany what’s on your grill.
Start with some fingerling, or other small potatoes. Include some diced shallots.
Toss with olive oil and butter and roast until they are tender. Then make a combination of salt, rosemary, thyme and lemon zest.
Toss the potatoes with this salty, herbaceous mix toward the end of the roasting. And resist the urge to eat all of the potatoes before you can make the vinaigrette! ( I know it looks like a lot of salt has gone down on these spuds, but once they are combined with the vinaigrette, the amount of salt and seasoning is perfect!)
Meanwhile, whip up the fresh corn vinaigrette. Milk some of the corn by mashing it in a bowl. Add olive oil, sherry vinegar, lemon juice, maple syrup and freshly cracked pepper. Add more corn kernels and some parsley.
And then coat those crispy creamy fingerling potatoes with this luscious stuff.
You can certainly serve the fingerling potatoes with just the corn vinaigrette as a side dish to any meal. But adding a handful of arugula really makes this a unique and delicious salad; giving it a peppery crunch and tying all of these summer flavors together.
I always eat the food that I’ve handled for my photographs. And I really enjoyed a big bowl of this for my dinner.
No worries if potatoes and corn aren’t your favorite combo, it’s worth making for the fresh corn vinaigrette alone!
- FOR THE POTATOES:
- 3 pounds of fingerling or new potatoes
- 2 Tablespoons of olive oil
- 1 Tablespoon of butter, melted
- 1 large shallot, diced
- 2 teaspoons of kosher salt
- 1 teaspoon of very finely chopped rosemary
- 1 teaspoon of very finely chopped thyme
- 1 teaspoon of lemon zest
- For The Corn Vinaigrette
- 2 ears of fresh corn
- ½ cup of olive oil
- 2 Tablespoons of sherry vinegar
- 1 Tablespoon of fresh lemon juice
- 1 Tablespoon of pure maple syrup
- 1 Tablespoon of fresh parsley, chopped
- freshly ground black pepper
- 5 ounces of baby arugula
- NOTE: If you are making the vinaigrette to use with the potatoes, there is no need to add salt to the dressing because there is enough salt on the potatoes which blends nicely with the vinaigrette. If you are making the vinaigrette to use with another salad, I would add ½ teaspoon to the vinaigrette, taste and adjust.
- Preheat your oven to 425 degrees F.
- Cut all of the potatoes in half.
- Drizzle the potatoes with the olive oil and butter.
- Add the shallots and toss to combine
- Place in a roasting pan and roast for 25 minutes.
- To make the salt, combine salt, rosemary, thyme and lemon zest in a bowl.
- After 25-30 minutes, pull the potatoes out of the oven.
- Sprinkle salt mixture over the potatoes, mix gently and return to the oven for another 10-15 minutes, or until tender and golden.
- Blanch the corn in boiling water for 5 minutes. Remove and cool to room temperature.
- Cut the kernels from one ear of corn and place in a medium bowl.
- Mash the kernels with the back of a fork until they release their milk.
- Add the olive oil, lemon juice, vinegar and maple syrup and several grinds of black pepper..
- Whisk the ingredients all together. And then add the kernels from the second ear of corn and the parsley.
- Whisk again till combined.
- Place the arugula on your serving platter or bowl.
- Top the arugula with the potatoes.
- Drizzle the corn vinaigrette over the potatoes and toss gently till combined and well coated.
No farmers = No food. Thank your local farmers!