This morning I thought about duck fat-fried fingerling potatoes in a rosemary chimichurri. How did I get there? It went something like this…
Despite a firm lack of commitment, the weather seems to be trending steadily toward spring, a fact I am reminded of daily by the hyacinths budding in my garden, and the Instagram posts of the National Garden Bureau and All-America Selections counting down to the first day of the new season.
This reminded me of Diane Blazek, the executive director of both of these organizations, the first of which tells us about all the cool things we can do in our gardens and landscape, while the second evaluates new introductions to help you sort through the mad crush of new plants in your seed catalogs and order the best annuals, perennials and veggies for your garden this year.
That led me to the cool video I got to do with the National Garden Bureau promoting their 2017 Year of the… [SPOILER ALERT] Brassica* program (you should still watch the video), and that time Diane Blazek, who brought me on board to do the video, joined us in Washington, DC, for #testkitchen as we developed new recipes for Brussels sprouts (a Brassica), pumpkin gnocchi and – you guessed it! – duck fat fried fingerling potatoes with rosemary chimichurri.
Which reminded me of Eastern Market where I demonstrated the dish the following weekend, and where I will return on April 1 for my first farm market cooking demo of 2017. Then…look, shiny!
*Brassica is one of the most prolific food bearing genera in the plant world. It’s members include cauliflower, broccoli, Brussels sprouts, bok choy, turnips and rutabaga, cabbage, kale and arugula and rapeseed, more commonly known as canola which is pressed for vegetable oil. You should grow and cook with some – like Hestia Brussels sprouts – this season!
Fingerling Potatoes With Rosemary Chimichurri
Serves 4 – 6
- 1 – 1 1/2 pounds fingerling potatoes.
- 3 tbs duck fat or olive oil
- 3 large cloves garlic, chopped
- 3 tbs chopped fresh rosemary
- 1/4 cup chopped fresh parsley
- 1 tbs Sherry vinegar
- 1 tsp olive oil
- Halve potatoes the long way. Cook in a pot of salted, boiling water until they are just tender and can be easily pierced to the center with a knife. Transfer to an ice bath to stop cooking. When cool, drain and pat dry with a towel.
In a 12” skillet warm duck fat over medium heat. Add potatoes, cut side down, and cook until deep, golden brown. Turn and cook 1 minute longer.
- Meanwhile, make chimichurri: place garlic with a generous pinch of salt in a mortar and pestle. Mash into a paste. Add rosemary and parsley. Mash into a paste with the garlic.
- Stir in vinegar and oil. Season to taste with pepper and additional salt and vinegar as needed.*
- Toss fried potatoes with sauce and serve.
*You could also throw all of the sauce ingredients into a food processor and pulse them into a coarse purée.