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

Mena and Henry Morgan, Fairhope, Alabama
Recipe by Southern Living June 2015

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
1 hr 40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

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

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