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Categories:
red olive oil vinegar lemon juice mustard kosher salt freshly ground pepper shallot vegetable oil Creme Fraiche fresh chives kosher salt
Viewed: 104 - Published at: 6 years agoIngredients
- 2 pounds small Red Bliss potatoes, quartered
- 5 tablespoons olive oil, divided
- 2 tablespoons Champagne vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 small shallot, minced
- 3 tablespoons vegetable oil
- 2 tablespoons creme fraiche
- 2 tablespoons chopped fresh chives
- Kosher salt and pepper to taste
Method
- Preheat oven to 400°. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan. Bake 30 to 35 minutes or until golden.
- Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot; gradually whisk in vegetable oil, creme fraiche, and remaining 3 Tbsp. olive oil, whisking until well blended. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.
