Roasted Potato Salad
Ingredients:
12 small red potatoes
1 cup plus 1 T. EVOO, divided
1 T. plus ½ t. kosher salt, divided
1 T. cracked black pepper
2 rosemary sprigs
3 cloves garlic, minced
Pinch cayenne pepper
¼ cup minced chives
2 egg yolks
1 t. lemon juice
4 oz. blue cheese
4 oz. diced pancetta, crisped
½ tsp. mustard seed
Method: Preheat the oven to 350 degrees.
- In a small bowl, toss the potatoes, 1 T. olive oil, 1 T. kosher salt and cracked black pepper. Bake w/ rosemary leaves for 25 min.
- Combine garlic, remaining ½ t. salt, cayenne, chives, egg yolks and lemon juice a blender and purée. With the motor running, slowly pour 1 cup of olive oil into the feed tube. Season to taste with salt and pepper and set aside.
- To serve, place three potatoes on a plate and flatten them with the palm of your hand. Season to taste with salt and pepper, drizzle with the aioli and sprinkle with crumbled blue cheese, pancetta and mustard seeds. Serve immediately.