I’m sort of obsessed with salsa verdes lately, and this one has become my go-to recipe. It combines parsley, capers, shallots, lemon juice, olive oil and pepitas into a flavor-packed condiment that works on so many things, including these oh-so-crispy potatoes. These fingerling potatoes with salsa verde will instantly become your new favorite side dish!
Fingerling potatoes are small, narrow potatoes that are knobby and sort of shaped like…. you guessed it: Fingers! Start with about 1.5 pounds of fingerling potatoes. Or, if you’re buying them at Whole Foods, “half fingerling potatoes and half random potatoes that we are putting in the bag with the fingerling potatoes.” Seriously though… those ones on the right aren’t really fingerling, but they are still delicious and I do like the color variety. So in summary, this recipe will work with any small to medium size potatoes (such as new potatoes). (Truth be told, the main reason I chose fingerling is because I was trying to think of something that started with “F” that I hadn’t made on the blog previously.)
The secret to getting super crispy roasted potatoes is to parboil them first. This will ensure you’re getting that crispy exterior, while still cooking the potatoes all the way through and getting a nice creamy interior. Place the washed potatoes in cold, salted water and bring to a boil. Don’t cook them all the way… just until they are starting to soften, about 10 minutes or so. This is also a great time to pre-heat your oven to 425. When potatoes are done, drain them and return to the hot pan and give them a few shakes. This will help dry them out and give you even crispier results!
While your potatoes are boiling, you can get to work on the salsa verde. I like to start by squeezing fresh lemon juice over finely chopped shallot. This will lightly pickle them, which makes for a nice flavor and texture in this salsa verde. (Similar to my go-to deviled egg recipe.)
I also like to make a paste out of my garlic before adding to the mixture. You can do this by salting the garlic, and then rocking your knife back and forth until you have a somewhat fine paste.
As for the rest of the salsa verde, I use an entire bunch of parsley, about a tablespoon of chopped capers, 1/4 cup of roasted pipitas, olive oil, Aleppo Chile pepper, kosher salt and freshly cracked pepper. I’m telling you… I literally crave this salsa verde. I’m actually going to make it tonight as a topper for salmon, but it would be great with chicken or steak and of course… these crispy potatoes!
Cut potatoes in half, lengthwise and toss with some Safflower oil (or bacon fat if you have any lying around!) Season with kosher salt and freshly cracked pepper. Coat a dark-colored pan with more oil and place the potatoes on it cut-side down. (The darker pan will help promote browning.) Roast for 20-25 minutes, or until browned and crispy, turning once about halfway through cooking.
Spoon salsa verde over the top of the crispy potatoes and serve!
The secret to crispy oven potatoes is parboiling them first! Top them with this fresh salsa verde, and you have your new favorite side dish. Pre-heat oven to 425 degrees. Wash and scrub potatoes and place in a medium pot filled with cold water. Add a generous pinch of salt and place over medium-high heat. Bring to a boil and cook until potatoes are starting to soften, about 10 minutes. Drain and return to hot pan. Give it a few shakes to help dry out the potatoes. While potatoes are boiling, make salsa verde. Place minced shallots in a non-reactive bowl and squeeze the juice from one whole lemon over the top. Stir and let sit while you prep other ingredients. Mince garlic and sprinkle with a pinch of kosher salt. Rock your knife back and forth until a paste forms. Add it to the shallot mixture, along with chopped capers, pepitas and parsley and stir to combine. Stirring constantly, drizzle in enough olive oil until the mixture has formed a thick salsa. Season to taste with Aleppo Chile flakes, kosher salt and cracked black pepper. Stir until all ingredients are fully incorporated. Set aside. (If you prefer a smoother sauce, combine all ingredients in a food processor and pulse until you achieve desired consistency.) Cut potatoes in half lengthwise and toss with Safflower oil (or bacon fat if you have some.) Season with kosher salt and freshly cracked black pepper. Coat a dark-colored pan with more oil and place the potatoes on it cut-side down. Roast for 20-25 minutes, or until browned and crispy, turning once about halfway through cooking. Generously top potatoes with salsa verde and serve. This recipe will work with any small potatoes. Crispy Roasted Fingerling Potatoes with Salsa Verde
(1 votes, average: 5.00 out of 5)
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