Happy Friday, friends! Can you believe we’ve already reached the last weekend in April? Where has the spring gone? Seriously, life has never gone so fast. Maybe it’s because the last several weeks have been full of new, exciting projects and crazy life transitions.
In case you haven’t heard yet, I’ve moved into the heart of the city, in beautiful NW Portland! I’ve been here for just 2 weeks now and it’s just so lovely. Still definitely getting settled into my new place, but so thankful to be here in such a beautiful, open space.
I live in a historic home in a 2nd floor corner studio surrounded by lush, green trees and amazing natural light! The windows in here are magical, at 8 x 3 feet… as you can imagine, my photographer self is brimming with the possibilities. And, it feels so fresh and new in terms of the content I’m shooting. Naturally it would though hey? Shooting in a new space with more light– magical!
Also, I’ve literally just received my last of the shipment from West Elm for the studio remodel! Soon I’ll be sharing a before & after piece in partnership with WE and then you can see my new place – excited!
I hope you have great plans ahead for the weekend! If you are still trying to figure out what to make for dinner or party coming up, look no further than this recipe as a side dish for Salt roasted fingerling potatoes with fennel, lemon and olive oil. It’s easy, super flavorful, and pairs with virtually any main course. I developed this recipe to pair with my Garlic Cayenne Confit Roasted Chicken, so there you have it- a full dinner ready for your weekend! Soon I’ll share the 3rd side dish to go alongside this recipe, Garlic Cayenne Confit Toasted Parmesan Baguette.
You can find these recipes for Garlic Cayenne Confit Roasted Chicken and Salt roasted fingerling potatoes with fennel, lemon and olive oil on the West Elm blog as well, Front + Main.
Salt roasted fingerling potatoes with fennel, lemon and olive oil
2 lbs ( approx. 15-20 ) fingerling potatoes
Kosher sea salt
2 lemons (zested + juice from 1)
2/3 c. olive oil
1/4 c. Fennel fronds, rinsed and chopped
1 t. sea salt
Preheat oven to 425 degrees F.. Rinse potatoes, ensuring no dirt remains (scrub lightly if needed). In 13×9″ pan, sprinkle a minimum of a 1-2” layer of kosher sea salt. Toss in rinsed potatoes. Shake pan back and forth lightly to spread salt over potatoes for roasting. Place in oven and roast 20 to 30 minutes.
While potatoes are roasting, zest and juice lemons. In small bowl, place zest from 2 lemons and juice from one, olive oil, fennel fronds and sea salt. Stir to combine.
Remove potatoes from oven when they are golden on the outside and tender when pierced with a sharp knife. Remove from pan and dust off salt, reserving a minimal amount on skins for taste. Dress with desired amount of lemon and fennel oil and serve hot.
Note: there will be extra dressing- enjoy for later use, storing in an airtight container in the fridge for up to 14 days. Warm at room temperature before serving at a later time as it will solidify in the fridge.