Ingredients

• 2 1/4 pounds russet potatoes, peeled and cut lengthwise into wedges
• 2 teaspoons salt, divided use, plus coarse salt for serving
• 1 teaspoon baking soda
• 4 large cloves garlic, peeled and minced
• 2 heaping tablespoons yellow mustard
• 1/3 cup fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• Lemon wedges, for serving (optional)

Directions

Step 1

Parboil the potatoes: Bring a large pot of water, 1 teaspoon of salt, and the baking soda to a boil over high heat. Add the potato wedges. Set a timer for 2 minutes. In the meantime, position a large colander in the kitchen sink. After 2 minutes, drain the potatoes in the colander. Rinse with cold water and drain again.

Step 2

Make the marinade: In a bowl large enough to hold the potatoes, combine the remaining teaspoon of salt with the garlic, mustard, lemon juice, oregano, and pepper. Whisk in the olive oil. Add the potato wedges and stir gently to coat. Cover and refrigerate for up to 24 hours, stirring occasionally.

Step 3

When ready to roast the potatoes, preheat the oven to 400°F. Arrange the potato wedges in a single layer on a large rimmed baking sheet. Cover tightly with foil and bake on the middle rack of the oven for 50 minutes. Remove the foil. Bake for an additional 30 minutes, or until the potato wedges are nicely browned. Season with salt. Serve hot, warm, or at room temperature with lemon wedges, if desired.

Ingredients

For the dressing

• 1 to 2 cloves garlic, peeled and finely minced
• 1/4 cup unseasoned rice vinegar
• 1 1/2 tablespoons honey
• 1 tablespoon Asian toasted sesame oil
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons soy sauce or coconut aminos
• 1 teaspoon peeled and grated fresh ginger
• Pinch of hot red pepper flakes (optional)
• 1/4 cup extra virgin olive oil

For the salad

• 1 head Napa cabbage
• 1 carrot, peeled and shredded
• 1 red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
• 2 scallions, trimmed, white and green parts thinly sliced
• 12 cherry tomatoes, halved
• 1/2 cup loosely packed fresh cilantro leaves
• Coarsely chopped roasted peanuts (salted or unsalted), for garnish (optional)

Directions

Step 1

Combine all the ingredients for the dressing in a jar with a tight-fitting lid or whisk together in a small bowl. Set aside.

Step 2

Trim the cabbage, removing any blemished leaves. Trim the stem end. Cut the head in half, lengthwise (or cut into quarters if it’s especially large), then slice crosswise into thin strips. Place in a large serving bowl. Add the carrot, bell pepper, scallions, tomatoes, and cilantro leaves. Toss.

Step 3

Vigorously shake the jar of dressing until emulsified (or re-whisk, if in a bowl) and pour over the salad. Toss again to lightly coat the salad. (Pull a few of the tomatoes to the top as their weight sometimes makes them sink to the bottom of the bowl.) Sprinkle with peanuts, if using.