Crisp Potatoes with Salsa Verde Drizzle
- 3 pounds Yukon gold potatoes
- 4 sprigs fresh thyme, leaves chopped
- 4 sprigs fresh rosemary, leaves chopped
- Extra-virgin olive oil, as needed
- Kosher salt and freshly ground black pepper
- 1 cup green olives, pitted and chopped
- 2 tablespoons capers, drained and rinsed
- 3 garlic cloves, chopped
- 1/2 bunch fresh parsley, leaves chopped
- 1/2 lemon, juiced
Peel the potatoes and slice them into thin 1/8-inch thick slices. Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper. Place a large skillet onto the grill and coat the bottom with olive oil. Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes. Drizzle some more olive oil over the top. Cook over medium-high heat until the bottoms are browned and crisp. Turn the potatoes over and cook the other side until they are browned and crisp.
In a food processor add the olives, capers, garlic, and parsley. Process, adding some olive oil in a thin stream, until you have a smooth puree. Mix in the lemon juice and adjust the seasoning with salt and pepper.
Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa.
More Recipes and Ideas:
Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons, Potatoes Stuffed with Spinach and Smoked Cheese, Scrambled Egg, Potato, and Bacon Tostadas, Grilled Shrimp Recipes, Mashed Potato Recipes, Grilling Recipes, Potato Pancake Recipes, Puree, Barbecuing
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