ALEPPO PEPPER POTATO SALAD W/ GARLICKY VEGAN LABNEH / May 7, 2020 by Lindsey | Dolly and Oatmeal

ALEPPO PEPPER POTATO SALAD W/ GARLICKY VEGAN LABNEH | dolly and oatmeal

we’ve been eating our weight in potatoes here in the Love household. sweet potatoes, waxy russets, and these banana fingerlings. call it drowning our emotions in carbs, or just that it’s “that time of year” to cook potatoes. the truth is, i’m certainly eating my emotions, but if you look back in my recipe archive you will see a trend - potato salad is my spring/summer go-to (pandemic or not). on the east coast new potatoes don’t arrive until later in june/july, but here in LA they’re everywhere. maybe it’s a bit too early for a classic, cold potato salad. so we’re keeping things a little more on the cozy side (even though it’s nearly been 100°F here), and using fingerlings so we can roast them.

this isn’t your traditional potato salad, clearly. we’re using homemade garlicky vegan labneh that holds everything in place and adds the oomph here. it takes a little time to prepare it (about 24 hours), but it is worth it, trust! we roast up some fingerlings with aleppo pepper until they’re golden and crispy on the outside, and fluffy on the inside. the pepper gives the potatoes a good amount of heat, which i love in contrast to the cool yogurt. we add fresh chives too, adding some green bits, but also so much flavor. we finish it with a hit of fresh lemon juice, just to brighten it up a titch. if you have fingerlings, cool. if you don’t, use what you got, all potatoes are welcome :)

sending love and hugs. xo.

aleppo pepper potato salad w/ garlicky vegan labneh

i love this potato salad with a light protein - i usually go with chicken or fish, but you could certainly go the plant-based route as well. serve it with a simple green salad and you’re good to go.
if you don’t have fingerling potatoes, use another baby potato. if all you have are large potatoes, cut them into 1-inch pieces and adjust the cook time to 30-35 minutes.

print the recipe

| serves 4 |

1 1/2 pounds fingerling potatoes (or another small potato), cut lengthwise

2 tablespoons extra virgin olive oil, more for drizzling
1/2-1 teaspoon aleppo pepper
kosher salt & cracked pepper, to taste
1 1/2 cups vegan labneh*
1/4 cup fresh chopped chives
flaky sea salt
fresh lemon juice

*to make the labneh garlicky, grate 1 large garlic clove over a microplane. mix into the yogurt mixture before your 24 hours strain.

method

preheat oven to 425°F. in a large bowl toss together the potatoes, oil, aleppo pepper, a few pinches salt, and a few cracks of pepper, until the potatoes are evenly coated. dump potatoes out onto a baking sheet and spread into an even layer, making sure that none of the potatoes are overlapping. bake until potatoes are crisp and golden, about 30-40 minutes.
remove from oven and let the potatoes come to room temp.
in a shallow serving bowl, add the vegan labneh. use the back of a large spoon to swirl it around your bowl, add the potatoes in the center, and top with chopped chives, a few drizzles of olive oil, flaky salt, and a squeeze of fresh lemon juice.

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warm fingerling potatoes w/ garlic-turmeric sauce / August 18, 2015 by Lindsey | Dolly and Oatmeal

warm fingerling potatoes w/ garlic-turmeric sauce | dolly and oatmeal

raise your hand if there are certain food items that you don't gel with. for a long time i had a strong aversion to cilantro, which i partly blame on a bad guacamole experience when i was younger. however, fast forward a couple years when my husband and i went to costa rica for our honeymoon; we were served cilantro in just about everything, causing me a mild amount of anxiety about whether i wanted to eat most the food there. but after tasting various preparations using different spices and techniques, i was converted forever and now cilantro is one of my favorite herbs.

i mention this because i've had a random week of eating cabbage for almost every evening meal. this is random because i never ever eat cabbage, the taste and smell is something that's never been appealing to me, and many of the cabbage dishes i grew up with were covered in massive amounts of mayo. my distaste for it aside, i decided to pick up 2 baby cabbages at the market the other week, partly because i thought i would experiment with them, but mostly because they were super cute and tiny. they sat in my crisper for the better part of a week before we went out to eat at frank's fave restaurant, hometown, which virtually has zero vegetables on the menu. so naturally, i chose the cabbage slaw. turns out i loved its subtle cabbage-y flavor and the punchiness from what i can only imagine was vinegar. then we made sara's grilled halibut sandwich es and topped them with a good amount of her cabbage and jalepeno slaw, which was maybe the best thing i've eaten in a while!

with 2 very positive cabbage experiences i felt confident enough in my fondness for it. i began conceptualizing this potato dish and thought that their vibrant purple color would play beautifully off the muted fingerlings, plus i was thinking that this dish needed a subtle crunch that the cabbage could surely lend. and that it did. i would confidently say that this is one of my favorite combinations, along with the garlicky turmeric sauce which is punchy, and earthy, and perfectly creamy. i suppose the moral of the story is to never shelf a specific food item; that something can be prepared one way and totally not your thing, while if it's prepared a different way can yield a completely different experience.

happy mid-august, all! xo

warm fingerling potatoes w/ garlic-turmeric sauce (v + gf)

any small potato will work beautifully here, however be sure to adjust the cook time if the potatoes are smaller than your pinkie. the garlic-turmeric sauce gives the potatoes and cabbage a nice creaminess, kind of like a light potato salad. but if that's not your thing, i would suggest maybe using it for dipping.

| serves 4 as a side |

garlic-turmeric sauce

1/2 cup dairy-free cultured coconut yogurt (i use this one)
2 teaspoons tahini paste
1 1/2 teaspoons apple cider vinegar
1 large (or 2 small) garlic clove, minced
2 teaspoons grated fresh turmeric (or 1 teaspoon dried ground turmeric)
fine sea salt + freshly ground pepper

potatoes

2 tablespoons extra virgin olive oil, plus more for brushing
1 pound fingerling potatoes, scrubbed and cut lengthwise
large grain sea salt
freshly ground pepper
1 cup shredded purple cabbage
1/4 cup chopped chives
a few pinches black or white sesame seeds

method

for the sauce

in a bowl, whisk together the yogurt, tahini, vinegar, garlic, and turmeric, season with salt and pepper. taste and adjust as necessary. place in a lidded jar and place in the refrigerator until ready to use.

for the potatoes

preheat the oven to 400*F and line a baking sheet with parchment paper. use a pastry brush to brush the paper liberally with olive oil, set aside.
in a bowl, toss together the potatoes and olive oil, sprinkle with large grain salt and fresh pepper. place the potatoes cut-side down on the prepared baking sheet and roast until the bottoms are lightly browned, about 20-22 minutes. use tongs to turn potatoes over and roast until potatoes are golden and tender, about 10 minutes. remove from oven and let cool for 5 minutes. then toss together with shredded cabbage and chives.
remove sauce from refrigerator and give it a good stir; drizzle potatoes with the sauce and toss together. serve potatoes warm with more turmeric sauce if desired.

enjoy!