Salsa Verde Potatoes

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Aug 26, 2015


Salsa Verde Potatoes

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Salsa Verde Potatoes
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Yield Servings
Author Chef Luke Palladino
Prep time 15 minutes
Cooking time
Total time 15 minutes


Salsa Verde Potatoes


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


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 (excluding the potatoes). Season.
  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.