Name: Potatoes with Fennel and Radish Salad
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons black peppercorns; 1½ pounds fingerling potatoes, scrubbed; 8 garlic cloves, 6 crushed, 2 finely grated; 1 wide 3-inch strip Meyer or regular lemon zest, plus 2 tablespoons finely grated, divided; ½ cup kosher salt, plus more; 4 teaspoons Aleppo-style pepper; ½ cup plus 2 tablespoons olive oil, plus more for serving; 2 tablespoons Meyer or regular lemon juice, divided; 1 tablespoon black or brown mustard seeds; 1 small fennel bulb, thinly sliced on a mandoline; 2 radishes, trimmed, thinly sliced on a mandoline; Dill sprigs (for serving); Cheesecloth

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Photo by Laura Murray, styling by Judy Mancini

Potatoes can take a lot of salt. Even though they’re cooked in seasoned liquid, they might need a little more when you toss the dish together. This recipe is from Kismet in Los Angeles, one of our Top 50 Best New Restaurants in America 2017.

Recipe notes