Chef de Cuisine BJ Bresnik’s signature salsa verde adds a refreshing and deeply flavorful topping for Idaho® red potatoes roasted with rendered chicken fat and grilled sweet onions.
Ingredients:
Salsa Verde
- ¼ cup olive oil
- ¼ cup parsley, chopped
- 2 tablespoons champagne vinegar
- 1 tablespoon mint, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon capers, chopped
- 1 teaspoon red pepper flakes
- 2 anchovy fillets, finely minced, or 1/4 teaspoon anchovy paste
- 1 shallot, minced
- 1 garlic clove, microplaned
- 1 lemon, zested
- Salt, to taste
Schmaltz-Roasted Idaho® Potatoes and Grilled Onions
- 1 pound baby Idaho® Red potatoes, cut in half
- ¼ cup chicken fat, melted
- Salt, to taste
- 1 Walla Walla onion, quartered
- 2 teaspoons olive oil
Directions:
Salsa Verde
- Combine all ingredients in a medium bowl. Mix thoroughly.
Schmaltz-Roasted Idaho® Potatoes and Grilled Onions
- To make potatoes: Preheat oven to 400°F.
- In a medium bowl, toss potatoes with melted chicken fat. Season with salt.
- Place on a sheet pan, cut side down, and roast until cooked through, 12 to 15 minutes. Set aside and keep warm.
- To make onions: Lower oven temperature to 325°F.
- In a medium bowl, dress onions with olive oil and season with salt.
- Place onions on the grill or in a grill pan and cook over medium heat until they have grill marks and are a little crispy on the outside, 10 to 15 minutes.
- Transfer to oven and bake until tender and easily pierced with a knife, about 15 minutes.
Assembly
- Combine potatoes with onions and dress with about ¼ cup of Salsa Verde.