Monday, September 19, 2011
Roasted Potato & Okra Salad
As excited as I am about the return of all things fall, including pumpkin purchasing, pumpkin eating, cooler temperatures, bright tights, warm scarves, changing leaves, windows open, and fall veggies, that doesn’t mean I’m not grasping tightly to the last bits of summer produce.
We were invited over to our friends’ house for a cookout, and of course my first question was “What should I bring?”. The friends are owners of a really awesome meat & 3 lunch spot here in town. (Iron Porkchop, if you haven’t been, GO! Delicious, fast, affordable! Get Banana Pudding for dessert. Trust me.) I knew he was gonna throw down on the meat, and he requested we bring a side. I know they aren’t picky eaters, so it seemed like the perfect opportunity to use the okra I recently scored at work.
This was an incredibly simple salad to prepare. It takes a little bit of time (inactive time roasting in the oven), but minimal effort. The fresh rosemary gave it a burst of herbal flavor. The lemon juice added hint of tang. As you know I love to roast any vegetable; that’s one of my favorite ways to eat potatoes, and okra as well. If you avoid okra because of the potential for “slime”, then you should really consider this recipe, or any other one that involves roasting it. Everyone really enjoyed this salad, and commented on how it was really different. I felt like I had one foot in the door of summer, and one foot in the door of fall. Foods like this make me on happy gal.
Roasted Potato & Okra Salad
Ingredients:
2 lb small potatoes such as fingerling, red, or yellow-fleshed
1 large bunch scallions, halved lengthwise and roughly chopped
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, heads removed
1 cup fresh corn (from 1 to 2 ears, I used a combo of frozen kernels plus 1 ear of corn)
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallotDirections:
Roast potatoes and okra:
Put oven rack in middle position and preheat oven to 450°F.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.
Cook corn while potatoes roast:
Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.Make dressing and assemble salad:
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. Serve hot or warm.from TheKitchenSink, who originally adapted from Gourmet
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This looks awesome and I can’t wait to make it. I love okra in all its forms, but H is not a fan of stewing it when it becomes a bit slimy. I know he’d love this salad.
This looks yummy! I got a ton of okra in my CSA share last week and decided to make gumbo and spicy pickled okra. If I get more, I’ll have to give this recipe a try!
Looks delicious, Erin!! And I thought I knew about all the meat and 3’s in this town, but haven’t been to Iron Porkchop. Now on my list, so thank you!!
That sounds GREAT! I’ve never roasted okra before. And I need to stop frying. Need to give this a try!
I’ve never WANTED to try okra (other than fried) until now. This sounds fabulous – thanks!
this looks delicious! i’ve never tried okra + potatoes together but they sound like a great combination. yum!
Sounds wonderful, and I just discovered okra so this might be the perfect start to my new world of okra.
Laura @ A Healthy Jalapeño
oh man… i love okra so much! this looks like and awesome recipe!
LOVE these flavors. I’ve got to put this on our menu pronto!
Roasting okra does make it a lot more palatable. This looks really good!
Hi Erin! I just wanted to let you know that I love your blog and look forward to looking through your archives. I just spent an hour looking for your Oreo Birthday Cake recipe because I had found and made it last year for my husband but for whatever reason didn’t bookmark it. Thank god I finally found it by pure luck– a comment you left on someone else’s recipe, actually! I live in Spain and baking is not always easy but I was able to successfully make that delicious cake last year. We’ll see how it comes out tomorrow!
Yum–yes please! Potatoes are such a comfort food for me and I’ve always loved okra (I’m a Southern girl after all).
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I roasted my first okra tonight with mini eggplant and cherry tomatoes. Your dish is exactly the kind of food I like. It was nice to meet you at the FBF this weekend.
Erin replied: — October 10th, 2011 @ 9:03 pm
I adore roasted eggplant, okra, & tomatoes, but I don’t think I ever combined the three. Sounds yummy! It was great to meet you too! Thanks for the comment!
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This recipe looks fantastic. Stumbled across it from foodgawker. Seems like a take on the same recipe from Epicurious for their okra and potato salad, except they use edamame instead of corn – same dressing. Delicious!
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I’ve got the potatoes in the oven roasting, okra all ready to go, I’m reading thru the recipe one more time, and it says to add beans along with the corn. What beans? They are not in the ingredient list. Oh well, mine just won’t have beans, didn’t want them anyway.
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I made this last week when we had a vegan friend over for supper. Everyone raved about, meat eaters and vegans. A different take on summertime bounty. Thanks so much!
Erin Wilburn replied: — August 14th, 2018 @ 8:12 pm
I’m glad you enjoyed!! Reminds me I need to make this again before the okra disappears. 🙂
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