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Ingredients
- 3 large russet (baking) potatoes
- 3 tablespoons olive oil
- 1 small head of cauliflower, cut into small flowerets
- 1/3 cup thinly sliced fresh chives plus 8 whole chives for garnish if desired
Method
- Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste.
- Roast the potatoes in the middle of a preheated 450F.
- oven, turning them occasionally, for 15 minutes.
- Add the cauliflower, toss the mixture well, and roast it for 10 minutes, or until the cauliflower is tender and golden in spots.
- Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.
