Recipe courtesy of Tyler Florence

Crisp Potatoes with Salsa Verde Drizzle

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 10 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa.

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