Entertaining

Crispy potatoes with salsa verde and fried rosemary

Name: Crispy potatoes with salsa verde and fried rosemary
Yield: 4
Ingredients: 1.25kg chat potatoes; 250g flat pancetta, trimmed, cut into 2cm batons; 2 small red onions, cut into wedges; Vegetable oil, to deep fry; 5 small rosemary sprigs, fried; 1 1/2 bunches flat-leaf parsley, leaves picked; 20.00 ml lemon thyme leaves; 30.00 ml baby capers, rinsed, drained; 2 garlic cloves, crushed; 1 tsp caster sugar; 125ml olive oil; 40.00 ml white wine vinegar; Zest of 1 lime, plus extra zest to serve; Juice of 1 lime

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https://healthimprovements.info/recipes/crispy-potatoes-salsa-verde-fried-rosemary/zpk9l1wn — Crispy potatoes with salsa verde and fried rosemary

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by George Calombaris

Jul 26, 2019

"Hearty salads to go with frilled seafood or slow-roasted meats are still our go-to for hosting at home, and it reminds us of our time in Oz with friends" - George Calombaris.

1.25kg chat potatoes
250g flat pancetta, trimmed, cut into 2cm batons
2 small red onions, cut into wedges
Vegetable oil, to deep fry
5 small rosemary sprigs, fried

Salsa verde

1 1/2 bunches flat-leaf parsley, leaves picked
1 tbs lemon thyme leaves
1 1/2 tbs baby capers, rinsed, drained
2 garlic cloves, crushed
1 tsp caster sugar
1/2 cup (125ml) extra virgin olive oil
2 tbs white wine vinegar
Zest of 1 lime, plus extra zest to serve
Juice of 1 lime

Method

1.

Place potatoes in a large saucepan of boiling salted water and cook for 20-25 minutes or until tender, then drain. Arrange in a single layer on a tray and place in the freezer to cool completely.
2.

Meanwhile, for the salsa verde, place all ingredients in a blender and whiz until smooth. Season to taste, transfer to a bowl and set aside until ready to use.
3.

Heat a non-stick frypan over high heat. Add pancetta and cook, stirring frequently, for 2-3 minutes or until just starting to caramelise. Add onion and cook, tossing, for a further 5-6 minutes or until pancetta and onion are caramelised and cooked. Transfer to a large heatproof bowl.
4.

Fill a large saucepas half full with vegetable oil. Heat over high heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Roughly squash potatoes with the palm of your hand. Fry potatoes in batches for 3-4 minutes or until potatoes are golden and crispy. Drain on paper towel and season. Fry rosemary for 30 seconds or until crispy. Drain on paper towel then season.
5.

Transfer potatoes to onion and pancetta bowl. Add half of the salsa verde, season and toss to combine. Place on a large platter, drizzle with remaining dressing and scatter with fried rosemary.