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Crispy Potato Salad with Chimichurri Sauce
  • ¾ cup fresh basil
  • ¾ cup fresh celery leaves
  • ¾ cup parsley
  • 7 anchovy fillets, finely chopped
  • 1 celery stalk, sliced
  • ¼ cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 1 tomatillo, husked
  • 2 garlic cloves, 1 chopped
  • 1 pinch crushed red pepper
  • Salt
  • 4 medium potatoes, boiled
  1. Mix basil, celery leaves, and parsley with 6 of the 7 chopped anchovy fillets. Transfer ⅓ of mixture to a medium bowl; add sliced celery stalk and 1 tsp. each extra-virgin olive oil and fresh lemon juice; reserve for garnish.
  2. Purée remaining mixture in a food processor with tomatillo, garlic clove, 2 Tbsp. lemon juice, crushed red pepper flakes, and ¼ cup extra-virgin olive oil. Season chimichurri with salt.
  3. Cut potatoes into ¼" slices. Heat 2 Tbsp. olive oil in a large skillet; add potatoes, 1 chopped garlic clove, and 1 chopped anchovy fillet; fry until crispy. Divide potatoes among 4 plates, spoon some chimichurri over, top with garnish, and drizzle with more chimichurri.

Recipe from Bon Appetit [3]

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Article printed from Framed Cooks: http://www.framedcooks.com