Name: Potatoes with Sauce Gribiche
Total time: 1 h 15 min
Cuisine: FrenchEurope
Ingredients: 2 pounds small Yukon Gold potatoes , unpeeled, halved; 1 tablespoon extra-virgin olive oil; 1 teaspoon table salt; ½ teaspoon pepper; 4 hard-cooked large eggs , peeled; ¼ cup extra-virgin olive oil; 3 tablespoons Dijon mustard; 2 teaspoons white wine vinegar; ¼ cup cornichons , minced; 2 tablespoons minced rinsed capers; 2 tablespoons minced shallot; 2 tablespoons minced fresh tarragon; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh chives

Why This Recipe Works

This recipe combines beautifully roasted Yukon Gold potatoes with a classic French dressing called sauce gribiche. First we roasted the potatoes at 400 degrees until they were crisp and deep brown on the outside and creamy on the inside. For the sauce gribiche, we started by making a smooth paste of hard-cooked egg yolks, extra-virgin olive oil, Dijon mustard, and white wine vinegar. We then folded hard-cooked egg whites, cornichons, capers, shallot, tarragon, parsley, chives, and the warm potatoes into the creamy base.

Before You Begin

For the best results, look for small Yukon Gold potatoes measuring 1½ to 2 inches in diameter (about the size of a golf ball).

Instructions

for the potatoes

Adjust oven rack to middle position and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray.

Toss all ingredients in bowl until potatoes are well coated. Arrange potatoes in single layer on prepared sheet, cut side down. Roast until bottoms of potatoes are golden brown, about 40 minutes. Let cool for 5 minutes.

for the sauce gribiche

Meanwhile, separate egg yolks and egg whites. Chop whites and set aside.

In large bowl, whisk yolks, oil, mustard, and vinegar until mixture is smooth. Fold in cornichons, capers, shallot, tarragon, parsley, chives, potatoes, and whites until combined. Season with salt and pepper to taste. Transfer to platter and serve.