Crisp Potatoes with Salsa Verde Drizzle Recipe

Name: Crisp Potatoes with Salsa Verde Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel the potatoes and slice them into thin 1/8-inch thick slices.
2
Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper.
3
Place a large skillet onto the grill and coat the bottom with olive oil.
4
Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes.
5
Drizzle some more olive oil over the top.
6
Cook over medium-high heat until the bottoms are browned and crisp.
7
Turn the potatoes over and cook the other side until they are browned and crisp.
8
In a food processor add the olives, capers, garlic, and parsley.
9
Process, adding some olive oil in a thin stream, until you have a smooth puree.
10
Mix in the lemon juice and adjust the seasoning with salt and pepper.
11
Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa.

393

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds Yukon gold potatoes, 4 sprigs fresh thyme, leaves chopped, 4 sprigs fresh rosemary, leaves chopped, Extra-virgin olive oil, as needed, and more.

Yes, Crisp Potatoes with Salsa Verde Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crisp Potatoes with Salsa Verde Drizzle

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