Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors, like these fingerlings we buy from Alex Weiser of Weiser Family Farms.
2 pounds fingerling potatoes, scrubbed
2 tablespoons extra-virgin olive oil
1 tablespoon canola oil
1/2 teaspoon sea salt
2 large heirloom tomatoes, thickly sliced
1 small red onion, very thinly sliced
1 teaspoon minced fresh ginger
2 tablespoons rice vinegar
1/4 teaspoon ground cardamom
1/4 teaspoon red-pepper flakes
1/2 teaspoon ground coriander
2–4 tablespoons freshly squeezed lime juice (from 2 limes)
Fresh basil leaves, torn
Preheat the oven to 375°F.
On a baking sheet or in a large cast-iron skillet, toss the potatoes, oils, and salt until the potatoes are evenly coated. Roast for 30 minutes, stirring every 10 minutes or so, until the potatoes are a little softer. Remove from the oven, use 2 forks to break each potato in half lengthwise, and then return to the oven, stirring once, until the potatoes are crisp on the outside and soft inside, 20 to 25 minutes. Let cool slightly.
In a large bowl, combine the tomatoes, onion, ginger, vinegar, cardamom, pepper flakes, coriander, and lime juice. Toss gently to mix. Add the crispy potatoes and toss gently. Season with more salt as needed. Garnish with the basil and serve.
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