Crispy Spring Potatoes with Spicy Tahini Aioli
I love the energy Spring it breathes into all of us Northeast dwellers. I love the optimism it inspires; the contagious desire to get out and seize the day by lying on a shitty park bench, savoring every fleeting second as if it were the last. I love that first glimpse of a summer sun, and its futile permanence that leads to even better afternoons of thick, humid air, and beach-y escapades. I love that first visit to the farmers market. Stalls bare, but trusting for future abundance of sun ripened produce, bursting with flavor, color and fragrance impossible to match in the supermarket’s aisles.
I love finding hearty roots to pair with young, spicy greens. I love finding a way to spring through winter.
This salad marries winter roots to vibrant spring greens through a “salad” that is as easy to fall in love with as Spring. Potatoes are roasted until crispy and tender. Tarragon, arugula, and cilantro are mixed in for flavor, freshness, and spice. Every bite is a delightful combination of hearty, crisp, satisfying potatoes and uplifting greens. And before I go on a rant about how deliciously addictive the Spicy Tahini Aioli that ties all the components together, I can’t reinforce enough how important the quality of each on the ingredients you use on this salad is. Its simplicity begs for the very best. You want the boldest of greens and the most delicious potatoes. Treat yourself with the really good stuff. You deserve it.
The sauce that ties this salad together is a weird, vegan interpretation of spicy mayo: creamy, spicy, salty, and totally addictive. Though perfect with crispy potatoes and young greens, I encourage you to double the recipe, triple it if you have to, and eat it with avocado, on toast, with fries, roasted vegetables or anything your little heart desires. You will thank me after devouring your third bowl. I promise it is as delightful, energizing, and as delicious as a breath of fresh air on a warm-ish spring afternoon.
Spicy Tahini Aioli
Makes about 1/3 cup
· 1 tbsp. miso paste
· 1 tbsp. tahini
· 1 tsp. maple syrup
· 2 tsp. hot sauce (I like A&B American style, but Sriracha and Cholula work great)
· juice of half a lemon
Place all ingredients in a bowl. Mix until evenly distributed.
Crispy Spring Potatoes
Cook time 35-40 minutes
· ½ lb. fingerling potatoes
· 4-5 spring onions
· 1 generous drizzle olive oil (about 2 tbsp.)
· pinch of salt
· ½ tbsp. cumin powder
· ½ tsp. chili powder
· 1 handful tarragon leaves
· 1 handful micro arugula
· 1 handful cilantro leaves
· Finishing salt (such as Maldon)
· chili flakes (optional)
Preheat oven to 450 degrees Fahrenheit. Slice potatoes into ¼ inch slices. Slice spring onions in half. Place potatoes and spring onions in a large bowl. Drizzle olive oil, add cumin, chili powder, and a pinch of salt. Toss until evenly coated. Transfer to a baking sheet and roast for 25-30 minutes, tossing once halfway through. Potatoes are ready when tender and crispy brown.
When ready to serve, place roasted potatoes in a large bowl. Add tarragon leaves, arugula, and cilantro. Toss. Add a pinch of finishing salt and chili flakes if using. Served with spicy mayo on the top, on the side, and everywhere in between.