Local Potato with Roasted Garlic Verde Dressing (gf)

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.