roasted new potatoes with fennel green dressing

Need. Green. This dish is transitional, perfectly balanced between the two seasons vying for control over the PNW.  Darkness or light?  Stay tuned, dear farmers.

The new potatoes were roasted at a temperature higher than I usually choose, 425 degrees, which is really too hot unless you intervene in some way.  This is did by adding just a ladleful of chicken stock with my usual olive oil and herb slick to the potatoes just before I popped them into the oven.  Then I forgot about them, so they roasted longer than usual, steaming then caramelizing with the stock.  They emerged as chocolate brown, perfectly roasted, tiny little things.

The dressing was a salad, really.  In my garden, I had thinned out some shallots and a fennel stalk that was in the way, so I chopped them up together and tossed them with the potatoes, just out of the oven.  Dressed with a bit of olive oil and tarragon vinegar, they were just the thing for this still-tentative spring.

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