Roasted Fingerling Potato Niçoise
Features crispy roasted potatoes instead of boiled, adding a warm texture to the crisp greens.
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Ingredients
- 1 lb Fingerling potatoes, halved lengthwise
- 4 tbsp Extra-virgin olive oil
- 8 oz Fresh green beans, trimmed
- 4 pieces Large eggs
- 2 cans Canned high-quality tuna in oil, drained
- 1/2 cup Niçoise olives or Kalamata olives
- 1 cup Cherry tomatoes, halved
- 1 tbsp Dijon mustard
- 2 tbsp Red wine vinegar
- 2 pieces Anchovy fillets, minced(optional)
- 4 cups Mixed salad greens
Instructions
- 1
Preheat your oven to 400°F (200°C) and toss the halved fingerling potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- 2
Roast the potatoes for 20-25 minutes, flipping once, until the cut sides are golden brown and crispy.
- 3
While potatoes roast, bring a small pot of water to a boil; cook the eggs for 7 minutes for a jammy yolk, then immediately transfer to an ice bath.
- 4
Blanch the green beans in the same boiling water for 3 minutes until tender-crisp, then shock them in ice water to preserve the bright green color.
- 5
Whisk together the remaining olive oil, Dijon mustard, red wine vinegar, and minced anchovies to create the vinaigrette.
- 6
Peel the cooled eggs and cut them into halves or quarters.
- 7
Arrange the mixed greens on a large platter and top with the warm roasted potatoes, green beans, tomatoes, olives, and flaked tuna.
- 8
Drizzle the vinaigrette over the entire salad and finish with the eggs and a crack of fresh black pepper.
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