Crisp Potatoes with Salsa Verde Drizzle

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Drizzle some more olive oil over the top.

6. 6

   Cook over medium-high heat until the bottoms are browned and crisp.

7. 7

   Turn the potatoes over and cook the other side until they are browned and crisp.

8. 8

   In a food processor add the olives, capers, garlic, and parsley.

9. 9

   Process, adding some olive oil in a thin stream, until you have a smooth puree.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.