Dishing Up the Dirt

Garlicky Roasted Potatoes with Wilted Greens & Bacon Gremolata

This particular salad had Taylor moaning while he ate. And you know it’s a home run meal when your husband moans while he slowly and carefully chews his food (with his eyes closed none the less!) It’s amazing to me how simple ingredients can come together in such a powerful way. And while I admittedly didn’t moan while I ate this meal, I can honestly say it’s a keeper and something we’ll continue to make all season long. Our CSA members are receiving their first harvest of Tumbleweed Farm potatoes in their CSA shares this week along with a healthy fall crop of mizuna (which is an Asian green that’s often times found in salad mixes though we like to harvest it on its own because it’s delicious!) If you cannot find mizuna you can definitely prepare this with arugula as a substitute.

This salad is garnished with a healthy spoonful of bacon gremolata (which is a popular recipe from my cookbook Dishing up the Dirt) My cookbook has over 100 new recipes that aren’t featured on the blog but this particular one is so versatile that I’m sharing it here too because we’ve been sprinkling it on everything! I hope you all find as much pleasure in this meal as Taylor and I did. I can imagine this would taste great with the addition of a fried egg for a little more protein. Whichever way you plan to serve this I think you’ll enjoy the simple yet bold flavors of this dish.

Cheers from Tumbleweed Farm

Garlicky Roasted Potatoes with Wilted Greens & Bacon Gremolata

Prep Time: 20 minutes    Cook Time: 35-40 minutes    Serves: 4

Bacon Gremolata 
  • 3 strips of good quality thick cut bacon
  • 1/2 cup unsalted almonds
  • 3 Tablespoons fresh parsley, minced
  • 1/2 teaspoon lemon zest
Roasted Potatoes 
  • 5 cloves of garlic, roughly chopped
  • 3 Tablespoons olive oil
  • 1/4 cup parsley, finely chopped
  • 1 1/2 Tablespoons thyme, finely chopped
  • 1 1/2 Tablespoons rosemary, chopped
  • 2 pounds baby potatoes, (smallest ones left whole larger ones cut in half or quartered)
  • pinch of fine sea salt and pepper
Wilted Greens
  • 1 large bunch of mizuna (or another green such as arugula or spinach) about 6 cups worth
  • freshly grated parmesan cheese
  • Pinch of crushed red pepper flakes (optional)

Preparation

  1. Fry the bacon in a large skillet until crispy. Remove from the heat and transfer to a paper towel lined plate reserving about 3 teaspoons of the bacon grease. When cool enough to handle chop into small pieces. Place the almonds in a small food processor and process until they are finely chopped, being careful not to over process into a nut butter--you want a little texture here. In a bowl toss the bacon, almonds, minced parsley and lemon zest together.
  2. Preheat the oven to 375F
  3. In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 35-40 minutes. Stir halfway through cooking.
  4. Heat the 3 teaspoons of the reserved bacon grease over medium heat. Add the mizuna and cook, tossing often until the greens are slightly wilted and bright green, about 3 minutes. Remove from the heat and set aside.
  5. Divide the wilted greens between bowls.  Stir in the roasted potatoes and top with the bacon gremolata. Sprinkle with freshly grated parmesan cheese and a pinch of crushed red pepper flakes.

Notes

*use this recipe as a guide *adjust measurements and ingredients as necessary *cooking times will very from kitchen to kitchen *taste test as you go


Leave a Reply

2 thoughts on “Garlicky Roasted Potatoes with Wilted Greens & Bacon Gremolata

  1. Sue Kusch says:

    Made this tonight and added 2 sliced Italian sausages instead of the bacon gremolata! Delish!

    1. Andrea says:

      Love it!!! Keep on dishing it up!

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