Roasted Cabbage and Crispy Potato Salad

Potato salad is one of those foods that really says summer. I always get the Fourth of July nomination to make my fairly famous recipe. For holiday flair, I like to use a mixture of red, white and blue potatoes. But my favorite potato is the traditional yukon gold. Rich and creamy, they make the best savory dishes. As you might imagine, my salad is far from the heavy versions you find in the grocery deli. I like to use three kinds of mustard, raw jalapenos and a blend of fresh herbs. Of course I like hard-boiled egg and bacon but I was on a mission to really trim the fat and come up with the healthiest version possible without sacrificing any of that flavor. This recipe incorporates the creamy element by using those gold potatoes, the smoky undertone from smoked paprika and also because it's baked instead of boiled. There's acidity from the mustards and lots of green herbs.

The cabbage was quartered, simply dressed and roasted on the same pan as the potatoes. It makes a delicious, tender center piece that you can use a knife to easily cut into. It's firm enough to stand alone and hold it's wedge shape. This dish could easily be an entree or a perfect summer lunch.

INGREDIENTS
3 - 4 medium yukon gold potatoes, cubed into 1 inch pieces
1 head green cabbage, cut into eight wedges
3 tablespoons mixed mustards, such as yellow, dijon and spicy brown
1|4 t smoked paprika
1|4 t powdered turmeric
1|4 t granulated garlic
raw jalapeno, minced or crushed red chile to taste
1 t each of minced parsley and thyme
olive oil
salt + pepper
parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees. Line a sheet pan with foil or parchment to prevent sticking. Toss the potatoes in olive oil, paprika, turmeric, garlic, salt + pepper to taste. Add the mustard and the herbs. Stir everything to coat well. Drizzle olive oil over the cabbage wedges and season with salt + pepper and red chile flakes. Spread the potatoes onto the sheet pan and roast for about 20-25 minutes. Half way through, turn the potatoes and add the cabbage. The potatoes will be fragrant and tender when finished, and should slide easily off of the pan. Turn the cabbage over after 10 minutes. The wedges should be lightly browned on one side and soft on the other when finished. Serve garnished with parmesan and additional herbs if desired.

ENJOY!