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Roasted Potato-and-Okra Salad

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 1 hr, 40 mins

Makes 6 to 8 servings

This fresh yet hearty side dish features roasted potatoes instead of the boiled ones traditionally served as part of the Lowcountry-style spread.


  • 1 pound baby red potatoes
  • 1 pound small Yukon gold potatoes
  • 1 pound fresh whole okra
  • 2 tablespoons olive oil, divided
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • Lemon-Thyme Vinaigrette
  • 3 green onions, thinly sliced
  • Garnish: fresh thyme sprigs

How to Make It

  1. Preheat oven to 450°. Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and simmer 15 to 20 minutes or until fork-tender. Drain and cool completely (about 20 minutes).

  2. Toss together okra, 1 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper, and place in a single layer in a jelly-roll pan. Cut potatoes in half, and toss with remaining olive oil, salt, and pepper. Place potatoes in a single layer in another jelly-roll pan.

  3. Bake okra and potatoes at 450° for 20 to 25 minutes or until tender and golden brown. Remove from oven, and let stand 5 minutes.

  4. Cut okra pods in half lengthwise. Toss together potatoes, okra, vinaigrette, and green onions in a medium bowl. Serve immediately.