Crisp Potatoes with Salsa Verde Drizzle for Tyler Florence Fridays

My choice for Tyler Florence Fridays, his Crisp Potatoes with Salsa Verde, isn't the prettiest Tyler dish I have ever made but it is tasty. Yukon gold potatoes are crisped and browned in a pan ad the served with a green sauce of olives, garlic, capers, parsley and lemon. It is a good side dish or for me, a small plate with a simple green salad made a nice dinner.

This recipe comes from Tyler's Food 911 on the Food Network and the recipe can be found here. 

Crisp Potatoes with Salsa Verde Drizzle 

Tyler Florence

(Yields 10 Servings)

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

Peel the potatoes and slice them into thin 1/8-inch thick slices. Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper. Place a large skillet onto the grill and coat the bottom with olive oil. Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes. 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.

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

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


Notes/Results: A great combination of flavors, the tangy salsa verde partners well with the creamy flavor and crispy texture of the potatoes and it goes together quickly and easily. The recipe calls for a skillet on the grill, I used a pan on the stove with just a bit of olive oil for the potatoes and made the salsa verde in the mini-chop. I used one potato as I wanted a light dinner with the potatoes and a green salad, but I went ahead and made a half batch of the salsa verde. I think the leftover salsa will be great on fish or chicken or even spooned on top of a baked potato. This is a simple dish that I will make again. 

You can check out what dishes the other TFF participants chose and see what they thought of the recipes by going to the round-up on the TFF site here.