Salt-roasted Potatoes with Radicchio and Crème Fraîche

Serves 4.

4 tablespoons olive oil
1 head Red Dog pink radicchio, halved through the core
Kosher salt
8 small (or 4 large) Red Dog German butterball potatoes
1⁄2 cup crème fraîche or sour cream
1 green onion, green and white parts, thinly sliced into rings
1 teaspoon freshly ground black pepper
3 tablespoons finely grated Parmigiano- Reggiano
Worcestershire sauce, for drizzling

Preheat the oven to 400°F.

Heat 3 tablespoons of the olive oil in a large ovenproof sauté pan over medium-high heat. Place the radicchio, cut side down, in the pan and cook until the cut surface is golden and caramelized, 3 to 4 minutes. Using tongs, turn the radicchio over and season lightly with salt. Place the pan in the oven and roast until the radicchio halves are very tender when gently pressed with a finger, 20 to 25 minutes. Remove from the oven and allow to cool.

Place the potatoes in a bowl and toss with the remaining 1 tablespoon olive oil and 1 tablespoon salt. Toss so each potato is well coated with salt. Place the potatoes on a sheet pan and bake until tender, about 30 minutes.

Finely chop half of the roasted and cooled radicchio. Mix in a small bowl with the crème fraîche, green onion, black pepper, and a light sprinkling of salt. The roasted potatoes will be quite salty, so not much is needed for the filling.

Cut an X in the top of each potato and, holding the bottom of each potato with your thumbs and forefingers, press to open each X. Divide the radicchio filling evenly among the potatoes, then top with the Parmigiano-Reggiano.

Place the potatoes on a sheet pan and bake until hot and the cheese is melted and golden, about 15 minutes. Drizzle with Worcestershire and serve immediately.