Crispy smashed potatoes and tender roasted radishes are topped with a warm bacon vinaigrette in this rustic side dish inspired by the golden fields and hearty fare of Rohan.
SPRING IN MIDDLE EARTH
As the snow melts and the first buds of spring begin to open, let us imagine what foods would grace the tables of JRR Tolkien’s Middle Earth. With the winter stores of last year’s harvest beginning to dwindle, all the races of Middle Earth would look to the early offerings of the earth. From tender shoots and greens to the first root vegetables, what delicacies would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the world begins to waken from its cold slumber, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Spring Feast in Middle Earth.
In Rohan
Hearty and humble, this dish draws from the fertile fields of Rohan, where golden plains yield robust root vegetables and hardy greens to sustain the horse-lords through long rides and colder months. Tender new potatoes and spring radishes—fresh from the tilled earth—are smashed and roasted to a crisp, then dressed in a warm bacon mustard vinaigrette that adds richness and depth. A celebration of simple, nourishing ingredients, it honours the practical yet flavourful fare that might grace the tables of Edoras during a spring feast, when the riders gather in peace to share the bounty of their land.
Ingredients
Potatoes: Small baby potatoes make the ideal smashed potato. I used yellow flesh potatoes but you could certainly use a variety of types, such as yellow flesh, red skinned, or purple.
Radishes: This recipe uses both radishes and the leaves. I like using the radish leaves to cut down on waste and for added colour and flavour to the final dish. However, you could certainly leave them out if you prefer.
Bacon: The bacon fat is reserved and used as the fat component in this warm vinaigrette.
How to Make Crispy Potatoes and Radishes with Bacon Vinaigrette
Prep the vegetables
Begin by boiling the potatoes. Bring a large pot of water to a boil. Season the water with kosher salt and add the baby potatoes. Cook the potatoes just until they are fork-tender. They should be cooked through but not falling apart. Drain the potatoes and set aside to cool slightly.
For the radishes, trim and reserve the leaves. Cut the radishes in half and set aside. Pick through the leaves, reserving the large ones and discarding any small or damaged ones. Wash the leaves and allow to dry.
Roast the vegetables
Preheat the oven to 425°F. Lightly grease a large sheet pan. Spread the cooked potatoes out evenly on the baking sheet. Using the bottom of a glass, or your palm, press down to smash the potato. Repeat with the remaining potatoes. You may need to use two baking sheets. Drizzle the smashed potatoes with olive oil and season with kosher salt and pepper.
Roast the potatoes for 20 minutes or until the bottoms begin to brown. Flip the smashed potatoes over and drizzle with more olive oil. Season with a bit more kosher salt and pepper. Continue roasting until the potatoes are crispy and well browned, another 30 to 40 minutes.
After flipping the potatoes, begin to roast the radishes. Transfer the radishes to a sheet pan and drizzle with olive oil. Season with kosher salt and pepper, tossing to coat. Spread the radishes out and roast until for 25 to 30 minutes until they are tender when pierced and beginning to brown.
Just before the radishes are finished roasting, toss the leaves with a little olive oil and kosher salt. In the last few minutes of roasting, scatter the leaves over the radishes. Roast for another 5 to 7 minutes until the radishes are tender and the leaves begin to crisp.
Make the vinaigrette
Prepare the vinaigrette while the potatoes and radishes are roasting. Add the bacon to a skillet and place over medium heat. Sauté the bacon until browned and crispy. Add the garlic and briefly sauté until fragrant. Stir in the grainy mustard and honey and then carefully add the apple cider vinegar – it may splatter when added to the hot fat. Let simmer for another minute then add the kosher salt and pepper and remove from the heat. The vinaigrette can be made ahead of time and rewarmed before serving.
Serve the Crispy Potatoes and Radishes with Bacon Vinaigrette
To serve, transfer half the smashed potatoes onto a serving platter. Top with half of the radishes and leaves and drizzle with half of the bacon vinaigrette. Repeat with the remaining potatoes, radishes, and vinaigrette. Enjoy!
