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Active Time
40 min
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Total Time
1 hr
Ingredients
Makes 6 side-dish servings
Roast potatoes and okra:
Step 1
Put oven rack in middle position and preheat oven to 450°F.
Step 2
Halve potatoes lengthwise and toss with scallion pieces, rosemary sprigs, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread potato mixture in a large roasting pan and roast, stirring once, 20 minutes. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 30 minutes more.
Cook beans and corn while potatoes roast:
Step 3
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.
Step 4
Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.
Make dressing and assemble salad:
Step 5
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.
Be aware that fava beans can cause a potentially fatal reaction in some people of Mediterranean, African, and Pacific Rim descent.
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Reviews (19)
Back to TopThe contrast between the hard, crusty potatoes and the crispy, slightly gooey okra is so nice. I added a very fine balsamic vinegar and lime flavored oil. And hardly any salt (as we're low salt these days)! Delicious!
cheerycook
DC
8/25/2015
Great use of farmers market produce! I also replaced the potatoes with eggplant as a previous reviewer had suggested. Loved by "non okra, non eggplant eater"! Really good - used edamame in place of fava beans. Tossed with the dressing (added a teaspoon of dijon mustard to vinagarette) and let sit 30 mins before serving.
Anonymous
western ny
6/15/2013
实际上我做了这个茄子代替波塔toes, just because we've eaten so many potatoes lately. I roasted the fresh okra and eggplant (unpeeled, diced into large chunks) at 425 with only 2 T of oil. I made the salad with the edamame and a friend's home-canned sweet corn. Otherwise I started with all the recommended seasonings, reduced the olive oil in the dressing, but found it needed more kick, as others suggested. So I added extra lemon juice and minced shallot, and threw in some roasted grape tomatoes. Very satisfying salad, and a great base for experimentation.
lovestoputter
12/10/2012
Simple, easy summer salad. Something new to do with okra is always welcome. Here's my take: http://sweetspatulas.com/2012/07/22/roasted-potato-and-okra-salad/
sunnycitrus
10/9/2012
Made almost exactly as the recipe was written up to the dressing, which was too bland and not sufficient quantity. Next time, I'll use 3 pounds of potatoes and 1.5 pounds of favas, or none because they are such tediously fiddly things to prep. The potatoes roasted in 20 minutes, and the okra only took 6, so watch them. I think that halved grape tomatoes would be a good add, and I put in a whole bunch of minced scallions and some cider vinegar to up the dressing flavor. Otherwise, I really like this recipe as it is a tasty new way to use okra, and the okra/potato/corn/tomato combo is a locavore home run for late Spring in south FL.
Anonymous
Miami FL
6/12/2011
This is such an interesting and delicious salad - it's perfect for vegetarians. I had a nightmare with the fava beans though. I couldn't get fresh or packaged and had to settle for dried. This was a big mistake and very time consuming. I have no idea what people were thinking by drying fava beans; it is impossible to get them in any semblance of a reconstituted bean. I will have to make a hummus out of the disastrous results. Anyway, in the end I used cannellini beans and they worked fine in the salad. I think there is a world of difference in using fresh corn and okra.
birdienumnum
Riverside, CA
11/1/2010
I should confess upfront that I only used this recipe as a very loose base for what I actually made. I used small red and purple potatoes, roasted them with the okra as described (except I used frozen cut okra and also added artichoke hearts to the mix). For the salad mix-in I used edamame and corn. I kept the dressing as described. The I way I made it was delicious. I would imagine the real recipe was too, I just didn't have all of the ingredients on hand. Everyone in my family raved about it. I'll definitely be making it again.
Anonymous
Portsmouth, NH
1/23/2010
I omitted the oil in the dressing and added dijon; also had some dijonnaise on the side for the potatoes. It's very good but not the most amazing showcase for okra, and is less appealing as leftovers.
ElenaVetter
Minneapolis, MN
11/15/2009
Delicious! This will be a recipe I make again and again. I used frozen edamame (shelled), mini fresh okra and frozen white shoe peg corn.
Anonymous
Atlanta, GA
6/21/2009
I have made this several times using fresh okra,fresh corn cut from the cob, baby yukon gold potatoes and frozen edamame.I like more fresh lemon juice, and a little more minced shallot.Delicious with Malden sea salt.
Anonymous
Laurel, MD
7/29/2008
This recipe was very easy to make and tastes quite delicious!! I used canned corn, fresh shelled edamame from Trader Joe's and Russet potatoes and fresh okra.
rosafurd
11/8/2007
I've made this every summer to rave reviews. Since fresh favas are usually over by okra season, I use lima beans.
sissyyorkshire
Washington, DC
7/17/2007
I really wasn't impressed with this dish. It was ok, but I really didn't like the texture of all of these particular ingredients thrown together.
KimCarnahan
Geneva, Switzerland
7/3/2007
to answer a previous question...fresh fava beans are available between may and september. but, their high season is in july. you probably won't have any luck finding them this time of year. it's sad, i know.
jenninge
corvallis, or
9/30/2006
this looks like a great recipe and I'd love to make it. Does anyone know where in Columbus, OH you can buy fresh fava beans. I've heard they exist yet I've search high and low with no luck. I'm beginging to think they are mythilogical.
jfain
Columbus, OH
9/23/2006
