Crispy Fingerling Potatoes with Chimichurri
Soups & Sides
Crispy Fingerling Potatoes
Yield: 4 servings
- 1.5 pounds fingerling potatoes, scrubbed clean
- Kosher salt
- 3 tablespoons Gai Ghee Butter
- 3 tablespoons olive oil (canola or any other neutral oil would also work here)
- Freshly cracked black pepper
- Place potatoes in a large saucepan and cover with cold water. Season liberally with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender. When inserting a paring knife, it should show little resistance.
- Drain potatoes and allow them to cool slightly, about 5 minutes. Meanwhile, add ghee and oil into a large non-stick or cast iron skillet over medium heat.
- If the potatoes are cool enough to handle, carefully split them in half lengthwise.
- Once the oil and ghee are shimmering, add the potatoes cut-side down in one single layer over the pan. Cook, shaking the pan occasionally for about 8-10 minutes, or until potatoes are golden brown and crispy.
- Remove potatoes from the pan. Season with salt and pepper. Serve immediately with your favorite dip or condiment, like chimichurri.
Yield: approximately 2 cups
- ½ cup fresh parsley leaves, finely chopped
- ¼ cup fresh cilantro (you can include stems), finely chopped
- ¼ cup fresh oregano leaves, finely chopped
- 1 shallot, finely minced
- 2 cloves garlic, finely minced
- ¼ cup red wine vinegar
- ⅔ cup extra virgin olive oil
- Salt + pepper to taste
- ½ tsp red pepper flakes
- Combine herbs, shallot and garlic in a bowl. Season with a pinch of salt and pepper, stirring to combine.
- Add remaining ingredients, adjusting seasoning as necessary.
- Serve immediately or refrigerate for up to 1 week.
*Serve with roasted vegetables, grilled meats, stirred into your favorite soup, or as a condiment on a sandwich!