My good friend Rosie is getting married, and coincidentally, the big date is the very same as the pub date for The Lazy Gourmet. Last weekend I (in cahoots with Rosie’s lovely cousin Grace) had the honor of throwing her a Lazy Gourmet wedding shower. You’ll have to forgive me while I toot my (well, our) own horn for a minute, but despite the fact that I was recovering from a nasty virus and had my two-year-old son at home with me most of the preceding week, cooking a cocktail party spread for sixteen was truly a breeze, thanks to The Lazy Gourmet. I even experimented with a couple of new recipes that aren’t in the book for a little variety.
In true bridal shower tradition, the blushing bride was forced to wear a silly little hat while her closest friends and family created a scrapbook of their own fondest Rosie-centric memories and wrote wacky captions for goofy photos of her and her intended. All the while, guests noshed tasty tidbits.
Rosie’s Bridal Shower Menu
Roasted Beet and Arugula Salad with Feta and Pistachios in Lemon Vinaigrette*
White Bean Spread with Parmesan and Mint, served with Crostini*
Cheese and Fruit Plate with Spicy Pickled Grapes (recipe to come in a future post!)
Tiny Roasted Potatoes with Cilantro-Parsley Dipping Sauce (see recipe below!)
Smoked Herring Smorgas*
* Denotes recipes straight out of The Lazy Gourmet.
The roasted potatoes and dipping sauce were inspired by a New York Times Diner’s Journal post by David Latt, which was in turn inspired by a dish served by Jose Andres at his LA restaurant The Bazaar. Confused yet? Don’t worry about it. Just know that this is one of the simplest party dishes you can imagine and it drew rave reviews.
Tiny Roasted Potatoes with Cilantro-Parsley Dipping Sauce
I found these beautiful marble-sized red, white, and purple potatoes at my produce market. Feel free to substitute other potatoes, just choose the smallest ones you can find or dice them to about the size of large marbles. I used Andres’ garlic charring
2 pounds tiny, multi-colored potatoes
2 tablespoons olive oil
1 ½ teaspoons kosher salt, divided
2 garlic cloves, skins on
1 cup (packed) Italian parsley, large stems discarded
1 cup (packed) cilantro, large stems discarded
1/2 cup olive oil
Juice of 1 lemon
1/4 teaspoon freshly ground black pepper
Preheat oven to 450º F.
In a large baking dish, toss potatoes with olive oil, spread out into a single layer, sprinkle with 1 teaspoon of the salt, and roast in preheated oven for about 45 to 60 minutes, until tender inside and crispy on the outside.
Meanwhile, make the dipping sauce. Spear the garlic cloves on a skewer and char them over an open flame (I used the flame from my stovetop’s gas burner.) Scrape off the charred skin with a spoon, then place the garlic, along with the cilantro and parsley, into the bowl of a food processor and process until the herbs are finely chopped. Add the olive oil, lemon juice, the remaining ½ teaspoon of salt, and pepper and process to a smooth puree. Pour into a small serving bowl, cover, and refrigerate until ready to serve.
Serve roasted potatoes warm or at room temperature, with toothpicks, alongside the dipping sauce.
Serves 6 to 8.