We bought some glorious new potatoes at the local farmer's market in Eugene last weekend. Every Saturday, from April through November (then again for the holidays), we have the incredible good fortune to have a great farmer's market that features not only vegetables, but baked goods, cheese, plants, honey and jams, arts and crafts, and live music. For some reason, I was drawn to the combination of bitter radicchio and these sweet, waxy potatoes, married with salt, bacon fat, and some fresh snipped chives. The pinks and whites were pretty together, although the radicchio did darken with roasting (and was also much less bitter). We served the dish with roasted asparagus and grilled pork. Roasted New Potatoes with Radicchio
Serves: 4, as a side dish
Kitchen Needs: Oven
3 T. bacon fat, melted
1 T. sugar
enough new potatoes to fill one layer of an 8x12 Pyrex baking dish
one medium head radicchio, cut in 2-inch-square pieces
kosher salt, to taste
snipped fresh chives for garnish
Preheat oven to 425. In one baking dish, toss the radicchio with 1 T. melted bacon fat, 1/3 t. sugar, and salt, and in the other, toss the new potatoes with 2T. melted bacon fat, the rest of the sugar, and salt. After 10 minutes, flip over the radicchio pieces, then cook 10 minutes longer. They should be lightly browned but still dark pink. Don't overcook.
The potatoes will cook longer. Remove the radicchio and place in serving bowl. After 40 minutes or so, the potatoes should be done -- soft and crisp on the outside. If they are getting soggy, turn up the heat to 450 and watch them until they crisp up.
To serve, place potatoes on bed of radicchio, sprinkle chives and ground pepper on top, and enjoy.
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