Veggies: Crispy Potato Salad with Anchovy Chimichurri

By á-3151

Ingredients

• 3/4 cup fresh basil
• 3/4 cup fresh celery leaves
• 3/4 cup cilantro
• 3/4 cup parsley
• 7 anchovy fillets, finely chopped
• 1 celery stalk, sliced
• 1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 1 tomatillo, husked
• 2 garlic cloves, 1 chopped
• 1 pinch crushed red pepper
• Salt
• 4 medium potatoes, boiled
• Test-Kitchen Tip
• Soak and drain salt-packed anchovies before using. If oil-packed, just drain.

Details

Adapted from bonappetit.com

Preparation

Step 1

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.