Roasted Potato And Okra Salad Recipe

Name: Roasted Potato And Okra Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb small potatoes such as fingerling, red, or yellow-fleshed; 1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use; 2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped; 1/4 cup olive oil; 2 1/4 teaspoons salt; 1 teaspoon black pepper; 3/4 lb small (2- to 3-inch) okra; 2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh); 1 cup fresh corn (from 1 to 2 ears); 1 1/2 tablespoons fresh lemon juice; 1 tablespoon finely chopped shallot

Servings: persons

2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use
2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped
1/4 cup olive oil
2 1/4 teaspoons salt
1 teaspoon black pepper
3/4 lb small (2- to 3-inch) okra
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled fresh or frozen edamame (soybeans; 1 1/2 lb in pods if fresh)
1 cup fresh corn (from 1 to 2 ears)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot

1
Put oven rack in middle position and preheat oven to 450u00b0F.
2
Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
3
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
4
Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
5
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb small potatoes such as fingerling, red, or yellow-fleshed, 1 large bunch scallions, white parts halved lengthwise and remainder reserved for another use, 2 large fresh rosemary sprigs, plus 1/2 teaspoon chopped, 1/4 cup olive oil, and more.

Yes, Roasted Potato And Okra Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato And Okra Salad

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