Crushed Baby Potatoes With Sardines Celery And Dill Food

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

Crushed Baby Potatoes With Sardines, Celery and Dill image

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

Provided by Alison Roman

Categories weekday, seafood, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces

Steps:

Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

BABY POTATOES WITH FRESH DILL

Baby Potatoes With Fresh Dill image

Make and share this Baby Potatoes With Fresh Dill recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Potato

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs baby red potatoes, unpeeled and washed
1 tablespoon lemon juice
salt and pepper
3 tablespoons olive oil or 3 tablespoons melted butter
1 tablespoon chopped fresh dill weed (or to taste)

Steps:

Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
Toss with lemon, salt, pepper and olive oil.
Sprinkle the potatoes with dill weed; toss and serve.

Nutrition Facts : Calories 235.1, Fat 7, SaturatedFat 1, Sodium 13.8, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6

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