For the Salsa Verde
(makes about 2 cups)
2 cloves garlic, roughly chopped
1 teaspoon aleppo pepper or ½ small chile (serrano or jalapeno)
⅓ cup olive oil, plus more as needed
2 cups mixed herbs (parsley, cilantro, dill, chives, etc.) and their stems, roughly chopped
Lemon juice, red or white wine vinegar (see note)
Food Processor Method:
Combine garlic, chile, and a big pinch of salt in the bowl of a food processor and pulse until finely chopped. Add your olive oil and process, scraping down the food processor as necessary. Add your herbs and process until finely chopped and becoming relatively smooth. Transfer to a medium bowl and thin with additional olive oil to reach the consistency of a semi-thick yogurt. Whisk in lemon juice or vinegar if using (see note). Season to taste with salt and additional vinegar, as needed.
By Hand Method:
Mince garlic and chile (if using a fresh chile be sure to wear gloves and don’t touch your face!) and combine with a big pinch of salt in a medium bowl. Add oil and whisk with a fork to combine. Finley chop your herbs and whisk into the oil mixture. Thin with additional olive oil to reach the consistency of a semi-thick yogurt, and add lemon or vinegar if using (see note). Season to taste with salt and additional vinegar, as needed.
Note: leave out the lemon juice or vinegar unless you plan to use all the salsa verde in a day (this will help it keep longer; 5 days or so). Store the Verde in an air-tight container with a drizzle of olive oil on its surface, and add in lemon juice or vinegar to taste just before using.
For the Potatoes
1 pound (about 4 medium) potatoes
2-4 tablespoons high-heat oil (avocado or grapeseed)
Put potatoes in a large pot of salted water and bring up to a boil. Reduce heat and simmer with the lid on for 15-20 minutes, or until potatoes can be easily pierced with a knife. Drain potatoes and let cool. Note: potatoes can be boiled 1-2 days in advance. Once potatoes are cool enough to handle, “smash” them with the palm of your hand, and then break the pieces in half and set on a plate. Sprinkle with salt.
Heat a large heavy-bottomed skillet over medium-high heat, and add 2 tablespoons oil. When oil is hot, add your potatoes, tilting the skillet away from you so oil doesn’t splatter. Cook until golden brown and crisp, usually 5 or so minutes per side. Add more oil as needed so the pan isn’t too dry. Once done, set on a plate with paper towels to absorb any extra oil.
3 tablespoons Salsa Verde (recipe above), Chermoula, or Harissa (can be found in the Kinfood Pantry)
1-2 tablespoons olive oil
1-2 tablespoons lemon juice
1 handful of herbs, pea tendrils, sunflower shoots, etc.
2 green onions, thinly sliced on the bias
Add salsa verde/chermoula/harissa to a small bowl, and whisk in a squeeze of lemon juice and some olive oil to thin slightly. Season to taste with salt, and spread on a serving plate. Arrange potatoes on top, and garnish with the herbs/tendrils/shoots, green onion, and a sprinkle of flaky salt. Serve immediately.