Andrew Fung, XIX Nineteen
Pre-heat oven to 375ºF.
| 3 lb | local farmer potato |
| ¼ c | extra virgin olive oil or canola oil |
| 1½ t | kosher salt |
| 1 t | black pepper |
Cut the potato in half or quarters. Toss in olive oil, salt, pepper. Roast for 25 to 40 minutes.
Roasted Garlic Verde Dressing
| 250 ml | oven-dried kale |
| 750 ml | canola oil |
| 75 ml | grainy Dijon mustard |
| 75 ml | Dijon mustard |
| 150 ml | lemon juice |
| 125 ml | chopped parsley |
| 4 cloves | roasted garlic, chopped |
| 2 t | salt |
| 1 t | pepper |
Blend all the ingredients well with a hand blender. When potatoes are cooked, drizzle kale dressing on top before serving.
Serves 4-6 with leftover dressing.