Crispy Potato Salad with Tomatoes

Adapted from Jeff Krasno


1 pound potatoes, scrubbed and chopped
1 tablespoon extra-virgin olive oil
1/2 tablespoon canola oil
1/2 teaspoon sea salt
1 large heirloom tomato, or two smaller heirlooms or Early Girl tomatoes, thickly sliced
1/2 small red onion, very thinly sliced
1/2 teaspoon minced fresh ginger
1 tablespoon rice vinegar
1/8 teaspoon ground cardamom
1/8 teaspoon red-pepper flakes
1/4 teaspoon ground coriander
1–2 tablespoons freshly squeezed lime juice (from 1 lime)
Fresh basil leaves, torn


Preheat the oven to 375°F.

On a baking sheet or in a large cast-iron skillet, toss the potatoes, oils, and salt until the potatoes are evenly coated. Roast for 30 minutes, stirring every 10 minutes or so, until the potatoes are a little softer. Remove from the oven, use a large fork, utensil, or glass to squish some of the potato pieces, and then return to the oven, stirring once, until the potatoes are crisp on the outside, 15 to 20 minutes. Let cool slightly.

In a large bowl, combine the tomatoes, onion, ginger, vinegar, cardamom, pepper flakes, coriander, and lime juice. Toss gently to mix. Add the crispy potatoes and toss gently. Season with more salt as needed. Garnish with the basil and serve.