Spunky Potatoes: A Tasty New Take on Tubers


Going into week four of my elimination diet (no wheat, eggs or cow’s milk), we were beginning to get burned out on traditional preparations for potatoes: baked, steamed, mashed, etc. We’d been pretty resourceful coming up with creative alternatives to butter, cream and wheat elsewhere in our cooking, so we decided to take a crack at putting a little ‘pep’ in our potatoes.

We picked up a jar of tasty whole grain mustard at one of our local butcher shops, Terra Cole, so we knew we wanted to build the recipe around a mustard base. As we were tossing ideas back and forth (as we tend to do when planning new recipes together), we remembered a trick that Joanne taught us last summer – blanched and lightly pickled red onions. It’s unbelievable how mellow the sliced onions become after only 30 seconds in boiling water, and somehow the 30 minutes spent in the pickling vinegar turns the purple skins a brilliant shade of fuchsia. They add the perfect crunch to salads, tacos and more, and best of all there’s no trace of onion breath after eating them. To round out the dish, we added bacon, because it’s delicious, parsley and tangy sheep’s milk feta.

1 bag of fingerling potatoes, quartered
1/2 red onion, sliced into rings
4 slices bacon, roughly chopped
Crumbled feta, to taste
2 tbsp. parsley, chopped

Spunk Sauce:
1/4 cup whole grain mustard
1 tbsp. dijon mustard
1/2 tsp. sugar (or honey)
2 tbsp. white wine
2 tbsp. olive oil
1 clove garlic, minced
1 tsp. thyme

Pickled Onions:
1/2 tsp. apple cider vinegar
1/4 cup white wine vinegar
1 tbsp. sugar
1 tsp. salt
A few black peppercorns
A few cardamom pods
Misc. pickling spices

Lightly coat the potatoes in the dressing (then set aside remainder) and roast in a 400˚ oven for 20-25 minutes or until done. Meanwhile, blanch the red onion slices in boiling water for 30 seconds. Strain and run under cold water. In a bowl, mix together the vinegar and spices, add the onions and let stand in the refrigerator for at least 30 minutes. Before serving, toss the potatoes in the reserve dressing and top with the feta, onions, parsley and bacon.


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