Salsa Verde Potatoes

Salsa Verde Potatoes

Author: 
Chef Luke Palladino
Prep Time: 
15 minutes
Yield: 
4 servings
Ingredients: 

1 pound Yukon gold potatoes, diced or sliced
1/2 bunch parsley, washed and dried
1 tablespoon capers, rinsed in warm water for 20 minutes
1/2 clove garlic, peeled
3 Anchovy fillets
2 tablespoons red wine vinegar
1/4 cup stale bread cubes
3/4 cup fruity extra virgin olive oil
Salt and pepper

Directions: 

Salsa Verde
1. Sprinkle the bread with the vinegar and let it sit for a couple of minutes absorbing the liquid
2. Using a blender puree all the ingredients including the bread and red wine vinegar. Season.

Potatoes
1. Place sliced or diced potatoes in a pot and cover with water, add a pinch of salt and bring to a simmer.
2. Simmer until tender when pierced with a fork. Remove potatoes from the heat and store in cooking water.
3. For plate up, drain the cooked potatoes and add to a bowl.
4. Spoon some salsa verde over the potatoes and mix.