Potatoes with Sauce Gribiche
Potatoes with Sauce Gribiche is a classic French dish that combines the heartiness of potatoes with the tanginess of a flavorful sauce.
Ingredients
POTATOES
- 2 lbs small potatoes-unpeeled and halved
- 2 tbsp shallot-sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
SAUCE GRIBICHE
- 4 hard boiled eggs-peeled
- 1/4 cup olive oil
- 3 tbsp Dijon mustard
- 2 tsp white wine vinegar
- 1/4 cup cornichons-minced
- 2 tbsp capers-minced
- 1 tbsp tarragon-minced
- 2 tbsp parsley-minced
- 2 tbsp chives-minced
Instructions
POTATOES
- Preheat oven to 400'. Spray rimmed sheet with cooking spray.
- Toss all ingredients in bowl until potatoes are well-coated. Place potatoes and shallots in a single layer on baking sheet cut side down. Roast until bottoms of potatoes are golden brown, about 40 minutes. Let cool for 5 minutes.
SAUCE GRIBICHE
- Separate the yolks from the egg whites. Place the yolks in a medium bowl. Chop the whites and set aside.
- Whisk the yolks, oil, mustard and vinegar until mixture is smooth. Fold in cornichons, tarragon, parsley, chives, potatoes, and egg whites.
- Season with salt and pepper to taste. Transfer to a platter and serve.