This recipe is great for entertaining, as you can boil the fingerling potatoes ahead of time and then roast them before serving. The boiling step also keeps the potatoes moist and golden, as does roasting them in baking pans. This is a great destination for garlic chives if you grow them or find them at the market; regular chives are fine, too.
- 1 1⁄2 lbs. fingerling potatoes, cut in half lengthwise (9 cups)
- 6 Tbs. olive oil, divided
- 1 cup fresh, raw corn kernels, divided
- 1 Tbs. white balsamic vinegar
- 1 Tbs. lemon juice
- 2 tsp. maple syrup
- 2 tsp. minced shallots
- 1–2 Tbs. thickly sliced garlic chives or regular chives, divided
- 25 fresh parsley leaves
Preheat oven to 425°F.
Bring potatoes and enough salted water to cover by 1 inch to a boil in large saucepan or Dutch oven. Boil 12 minutes, then drain, and cool completely. (Refrigerate in single layer if working ahead.)
Toss potatoes with 3 Tbs. olive oil and season with salt, if desired. Arrange in two 9- by 13-inch baking pans. Roast 25 to 28 minutes, or until golden. Cool 5 minutes, and remove with metal spatula.
Meanwhile, mash 1⁄2 cup corn kernels in medium bowl to release some milk. Whisk in remaining 3 Tbs. olive oil, vinegar, lemon juice, maple syrup, and shallots, and season with salt and pepper, if desired. Stir in remaining corn kernels and half of chives.
Arrange potatoes on platter. Spoon corn vinaigrette around and over potatoes. (You may have a little extra.) Scatter remaining chives and parsley leaves over all. Serve warm or at room temperature.
- Serving Size: serves 8
- Calories: 188
- Carbohydrate Content: 20 g
- Fat Content: 10 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 71 mg
- Sugar Content: 3 g