Today was gorgeous outdoors and cloud-free with low-humidity at 70 degrees . . . just perfect for grilling on the deck. So I needed to decide what vegetable side dish to pair with our grilled entree. Ideas never fail to present themselves do they? So while watching some of my recorded food shows this morning before spending the day outside, my question was answered. During one of Giada de Laurentiis’ shows, I immediately knew that the baby potatoes sitting on my kitchen counter were the veggie of choice using one of her yummy recipes: Sauteed “smashed” baby potatoes in lemon and garlic and dressed with a light lemon-y, herb dressing. This sounded easy, light, and delicious. Decision made!
I made the dressing ahead of time to see how it would taste. Oh my gosh, gag, it was so over-powered by lemon juice and lemon zest, that it was almost like drinking straight lemon juice. Down the drain it went! Start over . . . beginning with the olive oil and slowly adding lemon juice to a palatable balance. Still too lemon-y! Balsamico vinegar to the rescue! Two tablespoons of this dark brown miracle liquid brought a smile to my face. In went the herbs . . . stir, taste . . . needed salt and pepper, so in they went. OK, not bad at all now; in fact, quite good!
I returned to the Food Network web-page for this recipe and read through the reviews from others who have prepared this recipe. Lo and behold, I wasn’t alone, in fact there were several posts that stated the same reaction to this dressing! Far too lemon-y! My recommendation? Seriously consider making the changes that I made, or even better, make your OWN changes and then drizzle this stuff very, very lightly on the potatoes. A light touch is what these delicate little potatoes need, not a flood. I think you’ll agree. Truthfully, Italians traditionally simply do not like a lot of dressings and/or sauces covering quality ingredients anyway, so go light on this dressing.