• 1 pound small white or yellow potatoes, unpeeled and chopped into bite size pieces
  • 1 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Meyer lemon salt (or sea salt)

Herb Sauce:

  • 1/2 cup fresh Italian flat leaf parsley, chopped
  • 1/2 cup green onions, green stems included (approximately 1 bunch)
  • 1 clove garlic, peeled and chopped
  • 4 tablespoons extra virgin olive oil (good quality)
  • 2 tablespoons red wine vinegar
  • Juice of 1/2 of a medium lemon
  • Salt & Pepper to taste.


  1. Preheat oven to 400 degrees
  2. In a large bowl, combine the chopped potatoes with olive oil, Meyer lemon salt and smoked paprika. Toss to coat evenly and spread in a single layer in a 9×12 baking dish. Roast the potatoes in the oven until they are crispy, approximately 30 minutes, flipping them halfway through.
  3. In a food processor, combine parsley, green onions, garlic, extra virgin olive oil, red wine vinegar and lemon juice. Pulse until combined and smooth.
  4. Remove potatoes from oven and let them sit for about 15 minutes. Pour them into a large bowl and coat them with the Herb Sauce, add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Serve cold or at room temperature.

Pairing: Pezzi King 2014 Westside Road Chardonnay