Crisp Potatoes with Salsa Verde Drizzle

Name: Crisp Potatoes with Salsa Verde Drizzle
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 Tbsps capers, drained and rinsed; 1 bunches fresh parsley, leaves chopped; 4 sprigs fresh rosemary, leaves chopped; 4 sprigs fresh thyme, leaves chopped; 3 garlic cloves, chopped; 237 milliliters green olives, pitted and chopped; 1 lemon, juiced; 10 servings Kosher salt and freshly ground black pepper; 10 servings Extra-virgin olive oil, as needed; 1 kgs Yukon gold potatoes

The recipe Crisp Potatoes with Salsa Verde Drizzle is ready in approximately 35 minutes and is definitely a super gluten free, whole 30, and vegan option for lovers of Mexican food. One portion of this dish contains roughly 4g of protein, 16g of fat, and a total of 225 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up capers, olive oil, yukon gold potatoes, and a few other things to make it today.

Instructions

Peel the potatoes and slice them into thin 1/8-inch thick slices.

Ingredients you will need

Potato

Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Thyme

Equipment you will use

Bowl

Place a large skillet onto the grill and coat the bottom with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Grill

Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Potato

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.

Ingredients you will need

Olive Oil

Parsley

Capers

Garlic

Olives

Equipment you will use

Food Processor

Mix in the lemon juice and adjust the seasoning with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Seasoning

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

Ingredients you will need

Potato

Salsa

Equipment

Ingredients

Servings:

2Tbsps

capers, drained and rinsed 1bunches

fresh parsley, leaves chopped 4sprigs

fresh rosemary, leaves chopped 4sprigs

fresh thyme, leaves chopped 3

garlic cloves, chopped 237milliliters

green olives, pitted and chopped 1

lemon, juiced 10servings

Kosher salt and freshly ground black pepper 10servings

Extra-virgin olive oil, as needed 1kgs

Yukon gold potatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try ONEHOPE Pinot Noir Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

ONEHOPE Pinot Noir Wine

Rob Mondavi Jr. hand-crafted this Pinot Noir from select vineyards throughout Napa, Sonoma, and the Central Coast. Our California Pinot Noir showcases the delicacy of the grape by allowing an extended ripening period on the vine. This will ensure a mellow approach and an intriguing underlying intensity of strawberry and date flavors. Aged in American Oak rounds out the mouthfeel by introducing tannin structure and a spiced yet lush finish.