10/1/2010
Jackson Hole, WY is a short drive over Teton pass to Idaho the potato capital of the world. So I think of the potato as one of the signature ingredients in Jackson Hole cuisine. I grow a healthy batch of potatoes in my garden every summer. I like to get funky stuff you can't usually get at the grocery store fingerling's, purple ones, red fleshed ones. They all work great in this recipe. I used some classic reds from the garden for this one. If you have never tried it, the fresh red potato also makes a mashed potato that has a texture that is sublime. My favorite thing about this dish is all the produce comes from my garden and all the ingredients are super cold tolerant so I can count having them every summer.
Ingredients:
Potatoes
Fresh mustard greens (baby when you can get it)
Whole onion chopped. Bulb and greens if available
Olive oil
Dollop of mayonnaise. Fresh made from your own eggs is over the top but regular Hellman's works fine.
Salt and pepper to taste.
Cut the potatoes into bite size pieces. Don't be concerned about be exact in size this dish is meant to be rustic. I used a new USA made Chopper I wanted to test out. You could use many New West knives. Petty or any of our chefs or santoku's.
Smother the potatoes in olive oil and plenty of salt. Roast the potatoes in 450 degree oven until golden brown and soft in the middle.
Rough chop the Mustard greens or if you have baby mustard greens use them whole. (we had already eaten all the baby mustard greens from the garden.)
Fine dice onion bulb and greens.
Dress greens in a serving bowl with olive oil and salt.
Pour the roasted potatoes hot from the oven on top of the greens. Don't mix right away. Allow the hot potatoes to soften the greens.
Add a dollop of mayonnaise, generous pour of olive oil and salt and pepper to taste. Toss and serve warm. Yum.
Corey