Full Recipe
Author
Alex Testere |
Description
"This isn't your average potato salad: Small, tender potatoes are boiled, smashed, and pan-roasted to crispy perfection before being tossed with roasted peppers, shallots, and a tangy Greek yogurt dressing. A heap of juicy cherry tomatoes lends brightness to the slow-simmered flavors inspired by chicken Basquaise, a Basque chicken dish that heavily features pimentón, or smoked Spanish paprika, and is often served with potatoes. SAVEUR x Burlap & Barrel's Chicken Basquaise Spice Blend adds a smoky warmth complemented by hyssop thyme and coriander. When it comes to the potatoes, crispy edges are key, so don't be afraid to let them roast as long as they need—the crunchy spuds will have plenty of craggy bits for soaking up the creamy dressing. The potatoes will start to soften once they're dressed, so toss with the dressing right before serving."Find this recipe and more from SAVEUR here.
