Description

Many of the recipes I create are the result of last-minute decisions—the product of a half-planned meal where I leave many of the details to chance. For some, this would be stressful, but I thrive under this kind of pressure. And it’s how some of my favorite recipes, like my pickle roasted potatoes, were invented.

The night I came up with this dish was like any other. I knew I was serving salmon and potatoes for dinner, but the exact preparation was going to be a game-time decision. I remember washing and drying my bag of little red new potatoes, using that time to brainstorm plausible seasoning and cooking combinations.

I’d noticed a shallot sitting in my bowl of countertop produce and remembered an open jar of cornichons (tart-and-sweet tiny pickled cucumbers, one of my favorite pickled foods) in my refrigerator. I also knew that I had Dijon mustard in my fridge and my loyal friend extra-virgin olive oil standing ready on the counter. At that moment, I knew what I wanted to do.

I set my oven to 425°F and started preheating my baking sheet (one of my favorite hacks for expediting the cooking process). I halved the potatoes and tossed them in olive oil with a sprinkle of salt and pepper. I added them to my preheated baking sheet and roasted them until they were tender and golden brown.

While the potatoes roasted, I made a quick vinaigrette with minced shallot, Dijon mustard, the liquid from the jar of cornichons, and some more extra-virgin olive oil. Once the potatoes were roasted, I pulled them out of the oven, tossed them with the vinaigrette, and garnished them with some chopped parsley and halved little pickles. The result was as tangy and delicious as I had hoped.

Ingredients

Scale

1 1/2 pounds baby red potatoes
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons pickle brine plus 1/4 cup pickles, halved if small or roughly chopped
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 tablespoon chopped flat-leaf parsley or dill

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Instructions

Place a large rimmed baking sheet on the center rack of your oven and preheat the oven to 425°F.

While the oven preheats, halve the potatoes and toss them with 1 tablespoon of the olive oil along with the salt and pepper. If you have some potatoes that are especially large for the baby variety, quarter them.

Remove the preheated pan from the oven and carefully line it with a piece of parchment paper. Pour the potatoes out onto the prepared pan and spread them into an even layer. Roast until the potatoes are golden brown and fork-tender, 15 to 20 minutes, stirring once halfway through cooking.

Meanwhile, in the bottom of the same bowl used to toss the potatoes, prepare the dressing by whisking together the pickle brine, shallot, Dijon, and the remaining 2 tablespoons of olive oil. Add the roasted potatoes and parsley and toss to combine. Taste for seasoning, adding salt if needed. Transfer to a serving platter, garnish with the pickles, and serve.

Notes

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