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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.
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Lemon-Thyme Vinaigrette
1 small shallot, minced
3 tablespoons white wine vinegar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
Preparation
Stir together shallot and white wine vinegar in a small bowl. Let stand 10 minutes. Stir in zest and next 3 ingredients. Add oil in a slow, steady stream, whisking until smooth.
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