Warm roasted potato salad with wilted kale and creamy tahini dressing from Whitewater Cooks Together Again (page 66) by Shelley Adams

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Notes about this recipe

  • averythingcooks on September 18, 2024

    I wanted to try this (with its lemony/garlicky tahini dressing) using garden fingerlings and replacing the kale with broccoli so I went back to Ina Garten's "roasted fingerling potatoes & almost any green vegetable" recipe repeating what I did there...potatoes sliced into 3 long, skinny planks roasted at 400 with the broccoli (+ slivered shallot) added to the pan with 15 minutes remaining. Having said that, I did follow this recipe with the red chili flakes, sliced garlic & grated parm AND made the tahini dressing which we both loved. A great fusion of 2 good recipes!

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