Crisp Russet Rounds with Oven-Dried Tomato Vinaigrette

Crisp Russet Rounds with Oven-Dried Tomato Vinaigrette

Crisp Russet Rounds with Oven-Dried Tomato Vinaigrette

Serves 4
6 hours total time
50 minutes active time
Intermediate, Kid Friendly

Sometimes all a roasted potato needs is some herbs. Other times, when you want something with more zip, pair it with the vinaigrette. This is perfect with last night’s leftover baked potatoes.

Ingredients
Tomato Vinaigrette
6 Roma tomatoes
About 1/3 cup extra virgin olive oil
1 large garlic clove, thinly sliced
Kosher salt
2 tablespoons sherry vinegar
Freshly ground black pepper
1 tablespoon chopped chives

Russet Rounds
4 medium Russet potatoes
Kosher salt
Extra-virgin olive oil
2 rosemary sprigs

Directions
To Blanch and Roast the Tomatoes

Preheat the oven to 250º F.

Bring a large pot of water to a boil over high heat. Fill a medium bowl with ice water.

Cut out the stem and make a small “X” on the other end of each tomato. Drop in the boiling water for about 10 seconds to loosen the peel. Lift with a skimmer and immediately transfer to the ice bath. Once cool enough to handle, peel. Cut the tomatoes in half lengthwise, remove the seeds, and arrange on a baking sheet, cut side up. Drizzle with olive oil and top with the sliced garlic. Sprinkle lightly with salt. Roast in the oven until the tomatoes are partially dried and have deepened in color, about 4 ½ hours.

Remove and discard the garlic. Transfer the tomatoes and the oil to a storage container. Press the tomatoes down gently in the oil to submerge. Cool completely and refrigerate if you are not using the tomatoes within a few hours.

To Bake the Potatoes
Meanwhile, increase the oven temperature to 450˚F.

Scrub the potatoes well, prick with a fork or paring knife, and bake until tender, about 45 minutes. Cool completely. The potatoes are easier to slice if refrigerated until cold, about 2 hours or up to 1 day.

To Make the Vinaigrette
If refrigerated, bring the tomatoes and oil to room temperature.

Remove the tomatoes from the oil and finely chop. Return the tomatoes to the oil. Stir in the vinegar and season with ½ teaspoon of salt and a few grinds of pepper. Season to taste with additional vinegar, salt, and pepper, as needed. Stir in the chopped chives. Add additional oil as needed to loosen to a spoonable consistency. The dressing can be refrigerated for up to 1 week. If refrigerating, pour a thin film of oil over the top of the dressing. Bring to room temperature and mix well before serving.

To Crisp the Potatoes
Preheat the oven to 200˚F.

Put a baking sheet into the oven.

Using a paring knife, peel the skins from the potatoes and discard. Cut into 1/2-inch thick slices and season on both sides with salt.

Heat a film of oil in a large sauté pan over medium-high heat until there are wisps of smoke. Add half the potato rounds in a single layer. Brown deeply on the first side, moving as little as possible, 2 to 3 minutes. While the potatoes are browning, add 1 of the rosemary sprigs, turning occasionally, to lightly fry. Carefully turn the potatoes over and brown on the second side, 2 to 3 minutes. Transfer the potatoes and rosemary to the baking sheet to keep warm. Repeat with the remaining potatoes and rosemary adding additional oil as needed.

To Serve
Season the potatoes to taste with salt. Strip the rosemary leaves from their stems and crumble the leaves over the potato slices. Spoon the vinaigrette over the top or serve on the side.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Tomato Vinaigrette
  • 6 Roma tomatoes
  • About 1/3 cup extra virgin olive oil
  • 1 large garlic clove, thinly sliced
  • Kosher salt
  • 2 tablespoons sherry vinegar
  • Freshly ground black pepper
  • 1 tablespoon chopped chives
  • 4 medium Russet potatoes
  • Kosher salt
  • Extra-virgin olive oil
  • 2 rosemary sprigs
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