“Little Green Dress” Roasted Potatoes
It’s always been my mantra, “A great sauce or condiment can make the dish”…even the humble potato. This sauce from Vivian Howard is one to keep in your back pocket. Use the recipe as a formula. You can vary the herbs to suit your taste. She calls it “The Little Green Dress” the green sauce to have in your refrigerator (it keeps for a month).
“Little Green Dress”
(Vivian Howard – NEW book “This Will Make it Taste Good“)
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2 medium shallots, peeled
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2 cloves garlic, peeled
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3 tbsp. red wine vinegar
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⅔ cup Castelvetrano olives, pitted
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1½ tsp. capers, rinsed
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2 oil-packed anchovy filets
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1 bunch fresh flat-leaf parsley (about 1 cup packed)
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2 (½-ounce) packages fresh mint (about ½ cup packed)
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½ cup tasty extra-virgin olive oil (I used Garcia de la Cruz)
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Grated zest of 1 lemon
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¼ cup fresh lemon juice
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1 tsp. hot sauce
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½ tsp. kosher salt
- In a small food processor, mince the shallots and the garlic, then stir them in a small bowl with the red wine vinegar. We want them to pickle a bit, so give them all some privacy for about 20 minutes before you add them to the rest of the ingredients.
- Meanwhile, mince the pitted olives, capers, and anchovies in the food processor. Transfer to a medium bowl. Pick the leaves and smaller stems from the parsley and the leaves from the mint and mince in the food processor; it may take a little while to get them all fully processed. Transfer the herbs to the bowl with the olive mixture.
- Add the vinegar-shallot-garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the bowl with everything else. Stir it all together and let this vinegary puddle of green sit for a minimum of 30 minutes before you bathe in it. LGD will keep for a month in a sealed container in your fridge as long as all the green stuff is submerged in just a bit of olive oil.
This condiment goes well with so many things. Salmon, chicken, and especially good with roasted vegetables. I topped Melissa’s Dutch Yellow Potatoes that I had roasted to golden brown in a skillet.
