Roasted Rabe With Pimento Fingerling Potatoes Recipe

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Roasted Rabe with Pimento Fingerling Potatoes

Lynette !

By
@breezermom

From the Seattle Times.


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Rating:

Serves:

6

Prep:

15 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

1/4 c
olive oil, divided
6 Tbsp
olive oil, divided
1
head of garlic, thinly sliced
1 1/2 lb
fingerling potatoes
kosher salt
3 lb
broccoli rabe
6 Tbsp
sherry vinegar, divided
3 Tbsp
smoked paprika (pimenton)
1/2 c
oil-cured black olives, pitted and roughly chopped
maldon or other flaky sea salt, for finishing
extra-virgin olive oil, for finishing

Directions Step-By-Step

1
Preheat oven to 450 degrees. In a skillet over medium heat, add 1/4 cup olive oil, heat slowly. Turn down oil to low-medium and add the garlic; fry, stirring, until golden. With a slotted spoon, transfer the garlic to a plate lined with a paper towel to absorby excess oil. Set the garlic aside to cool and reserve the oil for the potatoes.
2
Place the fingerling potatoes in a pot, cover with cold water, add about 1 tbsp of salt and bring to a simmer. cook until a fork pierces through easily, about 20 minutes. Drain and set aside to cool.
3
Trim the ends of the rabe and wash. Pat dry and spread out on a large sheet pan. drizzle 2 tbsp of the olive oil over each bunch of rabe and toss to coat evenly. Place on a rack in the upper third of the oven. (One bunch will fill one sheet pan. You can roast more than one bunch at a time on two racks, if you have more pans.) roast 12-15 minutes or until tender. Remove from the oven and drizzle 2 tbsp of the sherry vinegar over each bunch and toss.
4
Slice the potatoes into inch-thick coins and fry in one layer in the reserved garlic oil until golden. Flip the potatoes and repeat. Transfer the potatoes to a large bowl and, while still hot, sprinkle with the smoked paprika and a large pinch of sea salt. Toss till evenly coated.
5
To serve: Place the rabe on individual plates or a large platter, surround with the potato coins. Sprinkle with a little more salt and finish with a drizzle of extra virgin olive oil. Garnish with the olives and fried garlic.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: American