Recipe

Lemony Potato Wedges Recipe


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Ingredients

Directions
  • Step #1 4 lb Small Red Potatoes : Lemon Dressing-- 1 TB Lemon Zest -- minced 1 1/2 oz Fresh Lemon Juice 2 TB Dijon Mustard 2 ts Fresh Tarragon (1 Tsp : Dried) 1/2 c sliced Green Onions 1/3 c Extra Virgin Olive Oil 1/8 ts Red Pepper Flakes -- or to : taste : Kosher Salt To Taste 1 3/4 c Fresh Corn Kernels -- cut : from the cob 1/2 c Kalamata Olives -- pitted, : sliced 1/2 c Unsalted Cashews -- lightly : toast & chop 1/2 c Parsley -- sliced Bring a large pot of salted water to a boil.
  • Step #2 Add whole potatoes and reduce heat.
  • Step #3 Simmer potatoes for 12-15 mins, or until just tender.
  • Step #4 Don't overcook; potatoes should be firm but cooked through.
  • Step #5 Drain potatoes in cold water & place this in an ice bath to cool completely.
  • Step #6 Remove potatoes from ice bath & quarter.
  • Step #7 To make dressing, mustard, tarragon and green onions in a medium, juice, mix lemon zest, nonreactive bowl & whisk thoroughly.
  • Step #8 Slowly drizzle in olive oil while whisking.
  • Step #9 Add red pepper & salt & Spice up to taste.
  • Step #10 Set aside.
  • Step #11 In a large salad or mixing bowl, cashews & parsley, olives, place quartered potatoes & carefully mix in the corn, reserving some of the parsley for garnish.
  • Step #12 Whisk dressing & mix into salad throughly.
  • Step #13 Don't overly handle the potatoes, or they will break apart.
  • Step #14 Garnish with remaining parsley.
  • Step #15 Can be made a day ahead & put in the fridged covered.
  • Step #16 Serve at room temperature.
  • Step #17 Yield:12 servings ZESTING LEMONS A lemon zester is an invaluable kitchen tool.
  • Step #18 Another very successful method is to use a vegetable peeler to pull long, thin slices of zest off the lemon.
  • Step #19 Always avoid the bitter white pith when zesting any citrus.
  • Step #20 --.
  • Enjoy the LEMONY POTATO WEDGES recipe

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Appetizers / Finger Foods
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