Remember all those times a sales person or magazine or tv show laid claim that something was perfect for “day into night”? That this outfit, makeup, hairstyle, etc. could seamlessly take you from professional and put together to date ready with just a swipe of lipstick and a pair of heels? Well I don’t know what world you live in, but after a full day of commuting, working, sweating, eating, stressing, and generally just being out in the world…well I need a full on shower not to mention a stiff drink before I’d deem myself “night ready”*. I get the general jist of course – take something approachable and easy and turn up the volume. But as far as my own sartorial success goes when it comes to this – I’d give myself a C+/B- at best.
The day to night concept can surely be applied to something else though, no? Let’s take these little guys. Crispy, buttery, comforting, and totally approachable – everyone loves a potato!
But shall we dial it up a notch? What’s that same spud look like when we add a few super quick (I’m talking 5 minutes or less), finishing touches? (scroll down, take a moment)
Well damn! If that doesn’t convince you to make these I’m not sure what will. But real talk: 98% of the time/effort here is really about the foundation (ie: the potatoes). All the extras are just that – extra. So if you’re not into fancy stuff, and you just want a damn good potato, then proceed and skip what you want. But if you do feel like gussying it up, know that taking these from “day to night” is a remarkably easy process – you don’t even need a pair of heels.
*In the interest of honesty – “night ready” now usually means yoga pants and popcorn on the couch…but ah, in my youth!
PrintCrispy Potatoes with Burrata and Salsa Verde
If you wanted you could just make the potatoes without all the fancy stuff. You’d be happy because these spuds are GOOOOOOOD. But why not gild the lily a bit? Also, not for the nothing, there is zero chopping in this ENTIRE RECIPE.
- Prep Time: 5 Minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Side dish
- Method: Roasting
- Cuisine: American
Ingredients
1 lb baby potatoes
¼ C olive oil
1 T plus 1 tsp kosher salt
½ tsp black pepper
1 ball burrata or fresh mozzarella
Salsa Verde (recipe below)
Parsley to garnish
Instructions
Preheat oven to 400° F.
Place potatoes and 1 tablespoon kosher salt in a medium pot and cover with cold water. Bring to a boil. Then reduce heat to medium-low and simmer for about 10 minutes, or until you can drop a sharp knife into a potato with no resistance.
Drain and let cool for 10 minutes.
Spread half of the oil on a rimmed baking sheet.
Dump potatoes on sheet pan and using the bottom of a measuring cup, smash each spud until it cracks and flattens a bit (don’t overdo it, as you want them to stay at least partially intact).
Drizzle the tops of the potatoes with the remaining oil and season with the remaining kosher salt and black pepper.
Roast for 35 minutes, flipping halfway through, until golden brown.
To assemble tear pieces of burrata with your hands and scatter them all over the potatoes. Then dollop with salsa verde and garnish with parsley. Serve immediately.
Keywords: crispy potatoes, crispy roasted potatoes, side dish for entertaining
Salsa Verde
A quick sauce (in this case less than 5 minutes quick) can change something like a simple side dish into the scene stealer. Also, this ain’t no one trick pony. Try it on steak, chicken, fish, pasta, stirred into soup, or as a condiment for what sounds like a ridiculous cheese plate. If you do that though, please invite me over.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 minutes
- Yield: 1 Cup 1x
- Category: Sauce
- Method: No cook
- Cuisine: American
Ingredients
2 Cloves garlic
2 C parsley
1 T capers (drained)
½ tsp anchovy paste (or 2 anchovy filets)
1 tsp honey
½ tsp kosher salt
¼ tsp black pepper
2 T red wine vinegar
1/3 C extra virgin olive oi
Instructions
Place garlic in the bowl of a food processor and pulse to chop finely. Then add all other ingredients except for the olive oil and process to combine thoroughly (scraping down the sides of the bowl as necessary). Then with the machine running, slowly stream in the olive oil. Set aside. Can be made a day in advance and refrigerated.
Keywords: easy green sauce, salsa verde
