Traditional recipes

Crispy Potato Salad with Anchovy Chimichurri

Crispy Potato Salad with Anchovy Chimichurri

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  • 3/4 cup fresh celery leaves
  • 7 anchovy fillets, finely chopped
  • 1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons plus 1 teaspoon fresh lemon juice
  • 2 garlic cloves, 1 chopped
  • 1 pinch crushed red pepper
  • 4 medium potatoes, boiled

Recipe Preparation

  • Mix basil, celery leaves, cilantro, and parsley with 6 of the 7 chopped anchovy fillets. Transfer 1/3 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.

  • Purée remaining mixture in a food processor with tomatillo, garlic clove, 2 Tbsp. lemon juice, crushed red pepper flakes, and 1/4 cup extra-virgin olive oil. Season chimichurri with salt.

  • Cut potatoes into 1/4" 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 by Tim Byres of Smoke in Dallas TX,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 301.8 %Calories from Fat 46.0 Fat (g) 15.4 Saturated Fat (g) 2.2 Cholesterol (mg) 4.0 Carbohydrates (g) 36.5 Dietary Fiber (g) 4.1 Total Sugars (g) 0.8 Net Carbs (g) 32.3 Protein (g) 5.4 Sodium (mg) 202.9Reviews Section

Watch the video: Roasted Potato Salad f. LA Times Test Kitchen Director Noelle Carter