NYT Cooking: Roasted Sheet Pan Potato Salad

And another easy sheet-pan dinner recipe from the Times.  I picked it because it looked easy, we all like roasted potatoes, and at a very cold time of the year, the thought of using mint seemed, um, refreshing.

Ingredients

Yield:4 servings

For the Salad

• 1½pounds baby potatoes, halved if large [I used 2 pounds of Russet potatoes]
• 3tablespoons olive oil
• Kosher salt (such as Diamond Crystal) and black pepper 
• 1bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds 
• 1large leek, white and light green parts only, halved lengthwise then cut into ½-inch-thick half-moons 
• 1teaspoon sweet paprika 
• 4hard-boiled eggs (optional), quartered

For the Shallot Dressing

• ⅓cup olive oil 
• 2tablespoons sherry vinegar
• 1small shallot, minced (about 2 tablespoons)
• 1tablespoon Dijon mustard 
• 1teaspoon honey 
• 2tablespoons chopped fresh mint leaves (from about ⅓ bunch)

• Preparation

  1. Step 1

     Heat the oven to 425 degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes. [I roasted them for 20 minutes.]

  2. 
     
     

     
     

  3. Step 2

     In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes. [15 minutes wasn't long enough, and I had to add another 10 minutes.]

  4. Step 3

     While the vegetables are roasting, make the dressing: Combine the olive oil, vinegar, shallot, mustard, honey and mint in a bowl, then whisk to combine. 

  5. 
     
     
     

     
     

  6. 
     
     
     Step 4

  7. When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. [I wish I had had more of the dressing and would make twice the amount next time. Well, perhaps not with twice the amount of oil.]

  8. 

  9. 

  10. In principle, we all liked this, and the kitchen smelled very good, but some of the asparagus wasn't super tender, and I wish there had been more of the -- very tasty -- dressing. Next time, I might just put a fried egg on top. It's not really a salad, anyway. 7/10