30 minutes
A vibrant and flavorful potato dish featuring new potatoes tossed with a homemade shallot-chile oil and fresh sorrel leaves.
New Potatoes, scrubbed
0 lb
Homemade Shallot Oil
tablespoons
Serrano Chile, seeds removed and finely chopped
each
Sorrel Leaves, thinly sliced
cups
teaspoons
1. Potato Boiling
Start by placing the new potatoes in a large pot and fill with enough cold water to just cover them. Set the pot over high heat and bring to a rolling boil. Once boiling, reduce the heat to maintain a gentle boil and let the potatoes cook until they are tender and can be pierced with a fork easily.
2. Resting
After draining the potatoes, transfer them back into the pot. Cover with a lid and let them steam in their residual heat for about 10 minutes—this helps the flavors to meld and the potatoes to finish cooking gently.
3. Shallot-Chile Oil
While the potatoes rest, prepare the shallot-chile oil. In a small skillet, heat the Shallot Oil over medium-high heat. Add the finely chopped chile to the oil. Once you see the oil bubbling around the chile, immediately remove the skillet from the heat to prevent overcooking.
4. Skinning (Optional)
Check the potatoes. If the skins seem tough, peel them off for a smoother texture. If the skins are delicate and tender, you can opt to leave them on for added texture and nutrients.
5. Tossing & Seasoning
Transfer the warm potatoes to a broad serving bowl. Drizzle the spicy shallot-chile oil over the top, and scatter the sliced sorrel (or tomatillo/green tomato) over the potatoes. Gently toss everything to coat the potatoes with the dressing evenly. Sprinkle with the salt, toss again, and do a taste test. Add more salt if needed, according to your preference.
Opt for small, waxy new potatoes as they hold their shape well after cooking and have a naturally buttery flavor that pairs beautifully with the sorrel's lemony tang. Uniformity in size will ensure even cooking.
Dress the potatoes while they are still warm to help them absorb all the flavors of the sorrel and shallot-chile drizzle. However, be gentle when tossing to avoid breaking them up.
Start the potatoes in cold, salted water to cook evenly from the inside out. They are done when you can pierce them easily with a knife. Be careful not to overcook, or they'll become mushy and fall apart when tossed with the sorrel.
Shallots should be finely minced for a milder, more refined flavor. Infuse the oil with shallots and chile slowly over low heat to develop a more nuanced flavor.
Sorrel can be quite tangy, so balance is key. Remove the stems and chop the leaves finely. If sorrel is unavailable, a combination of arugula and a touch of lemon zest can be a good substitute.
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