Roast potatoes and spinach salad w/orange mustard dressing


This turned out so much better than I anticipated!! Original recipe for the salad is here.

Set your oven to 450 F.
Wash (or peel) enough potatoes to feed however many guests you’re serving. Keep in mind that once in the roasting pan, the potatoes should be just one layer to ensure nice browning. Chop potatoes into chunks about 1-1.5″ square – it’s important that they’re all pretty much the same size or they won’t cook evenly. DRY THE POTATOES. This is a key thing a lot of recipes leave out because a lot of recipe writers don’t realise they’re dealing with complete amateurs. The potatoes (and any other veg you roast) should be dry to ensure browning. Add potatoes to a large bowl and drizzle a pretty generous amount of olive oil over top – enough to coat, but the spuds shouldn’t be drowning. You can always add more if they look a little dry during cooking. Tonight I added Old Bay seasoning to my potatoes, because we don’t have it in NZ and I only recently discovered it. But you could use rosemary or thyme, you could some garlic also. Toss everything to coat and then transfer to a roasting dish or baking pan and place in oven. Set your timer to 30mins (if you don’t have kitchen timer, BUY ONE – it has changed my life).

While the potatoes are cooking:
To a large bowl add 2 huge handfuls of spinach (obviously you can change these proportions to suit the number of mouths you’re feeding), 2 medium grated carrots, a couple of green/spring onions finely sliced, a small avocado sliced into small chunks.*

For the dressing:
I use glass jars for my dressings (old juice bottles or pasta sauce jars are great). To a glass jar add:
2 tbsp seasoned rice vinegar
2 tbsp fresh oj
1 tsp dijon mustard
1 clove garlic, minced
1/3 c olive oil
pinch of salt

Seal jar with cap and give it a good shake to emulsify everything.

Toss salad ingredients + about half of the dressing together to coat.

By now your potatoes are probably done, so serve the potatoes onto plates and the drop a couple of big spoonfuls of salad on top – these two go together beautifully.

*To slice an avocado the no-mess way:
cut in half with a sharp knife
keeping fingers clear, sort of hit the avocado stone with the blade of your knife so that it’s embedded a little and then yank – this cleanly removes the stone
cupping the avocado half in your hand, make slices into the flesh (just use a paring knife or a butter knife so you don’t cut yourself, you imbecile)
peel back skin as you tip it into your salad

One response »

  1. to make this is to an even more balanced meal:
    freeze and defrost a package of tofu
    press out water
    bake at 175 F for an hour
    marinate in faux-chicken stock and many dashes of soy sauce
    after an hour or so remove from marinade and pan-fry in a little peanut oil till gold
    toss into salad

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