Squid With Watercress Salsa Verde

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   ["Preheat the oven to 350u00b0 F.", "Prepare the potatoes: In a large stockpot, cover whole potatoes with cold water. Salt generously and bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until the potatoes are fork tender. Drain, cool, and quarter the potatoes and place them on a sheet tray. Toss with 2 tablespoons olive oil and salt. Bake for 15 minutes, or until light golden brown.", "Make the salsa verde: In a food processor, combine the watercress, parsley, garlic, 1 teaspoon each of lemon zest and juice, chili flakes, anchovy, salt, and vinegar. With the motor running, drizzle in 1 tablespoon olive oil and the vegetable oil. Season with additional salt and pepper to taste. Set aside.", "Prepare the squid: Cut the squid into bite-size pieces. Heat a large saute pan over medium-high heat. Once very hot, add the olive oil. Saute the garlic for about 10 seconds, then add the squid and a pinch of salt. Toss and cook until opaque yet still tender, about 1 minute. Add the Aleppo and smoked paprika and saute for 10 seconds. Add 1 tablespoon lemon juice and remove from the heat.", "Toss the warm potatoes with a few spoonfuls of salsa verde. Top with the

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   squid and pan juices and serve with additional salsa verde on the side."]

* Per serving · 4 servings · Values may vary.