Crispy Roasted Potatoes with Salsa Verde
This Crispy Roasted Potatoes with Herb Salsa Verde is going to be your new favorite way to eat potatoes with every meal. So delicious and so easy to make - it's going to become your new obsession!
Servings: 6 servings
Calories: 382kcal
Equipment
Ingredients
Salsa Verde
- 2 tablespoons capers rinsed and drained
- 2 teaspoons anchovy paste
- 2 cloves garlic grated
- ½ ounce fresh parsley
- ½ ounce fresh dill
- ½ ounce arugula
- ½ ounce fresh basil
- ½ ounce fresh cilantro
- ½ ounce fresh chives
- ⅔ cup extra virgin olive oil
- ½ teaspoon kosher salt
- Pinch freshly ground black pepper
- Kosher salt and freshly ground black pepper to taste
Roasted potatoes
- 2 pounds russet potatoes about 4 medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 sprig fresh rosemary leaves removed and chopped
- Flaky sea salt optional
Instructions
- Preheat oven to 425°F. Place large sheet pan onto the lowest rack in your oven.
Make salsa verde
- Grate garlic with a microplane into a medium bowl. Add anchovy paste.
- Rough chop your herbs and arugula and place on a cutting board along with rinsed and drained capers. Chop until thoroughly minced and add to the bowl with the garlic and anchovy. Add ½ teaspoon of kosher salt and a pinch of fresh ground black pepper.
- Add ½ cup of the olive oil and mix. If you want it looser, add more, up to ⅔ cup total. Season with kosher salt and black pepper to taste. Set side. Can be made up to 4 days ahead. Allow to come to room temperature before using.
Roast potatoes
- Wash potatoes. Peel them if you prefer. Dice into pieces ½ to 1 inch in size. Place in a bowl with 1 sprig of chopped rosemary, salt, and pepper. Add olive oil and toss.
- Carefully remove sheet pan from the oven and spread potatoes on the pan. Place in 425°F oven for 10 to 15 minutes, toss, and return to the oven. Roast another 10 to 15 minutes (depending on the size of the dice), until crisp.
- Place crispy roasted potatoes in a bowl or platter and drizzle all over with salsa verde. Sprinkle with flaky sea salt, if desired. Serve warm
Notes
Salsa verde can be made ahead. Cover the top with a thin layer of olive oil and store in an airtight container. Store in the refrigerator for up to 5 days. Olive oil may solidify when refrigerated. Allow to come to room temperature before using.
Nutrition
Calories: 382kcal | Carbohydrates: 28g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 2mg | Sodium: 546mg | Potassium: 695mg | Fiber: 2g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 2mg
