Some weeks are busy, some weeks are delightfully slow (few and far between, really), and other weeks shake us to the core. This week, horrific events in Boston reminded us that life is painful — quick, catastrophic events can leave us shaken and reeling for months and years after.
In the midst of it all, we cling to the good, and fight the fear and hate with love. We think of those around the world who have also experienced events such as these. And we take heart from inspirational words like these from Melissa, challenging us to resist the urge to wallow and move forward, making the world a better place as we go.
Today, we bring to you a recipe we adapted from a tasty side dish we had at Cafe Lurcat in Minneapolis, my hometown. Crispy roasted new potatoes are delightful with a bit of homemade chive oil and creme fraiche (or substitute sour cream or Greek yogurt, if you’d like). The original dish was fairly rich, but we’ve lightened it up with a little less oil and salt.
Enjoy, and bring on the love.
- 1 pound new potatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Black pepper
- 1 bunch chives or green onions
- ¼ cup olive oil
- 2 pinches kosher salt
- Creme fraiche, sour cream, or Greek yogurt
- Preheat the oven to 450°F.
- Wash the potatoes and cut any larger potatoes in half. Mince the 2 garlic cloves. In a medium bowl, combine potatoes, garlic, ½ teaspoon kosher salt, and plenty of fresh ground black pepper.
- Place the potatoes on a baking sheet lined with parchment paper (for easy cleanup). Roast for about 35 to 40 minutes, stirring frequently.
- To make the chive oil, place 1 bunch chives (or 1 bunch green onions, top green part only) in the bowl of a food processor and process briefly to chop. Add ¼ cup olive oil and 2 pinches kosher salt and process again until fully combined. Pass through a fine mesh sieve. (Chive oil can be stored refrigerated for up to 5 days.)
- Serve potatoes with chive oil and creme fraiche.