I will be eating these potatoes all summer! Japanese sweet potatoes are boiled until fork tender, then seared for a caramelized golden crust. A flavor-packed green sauce is drizzled over the top and then sprinkled with tons of fresh herbs. Tarragon is having a moment in my kitchen- it’s beautifully aromatic with a delicate flavor of anise. I really love it in this salsa verde, but feel free to play around with your favorite herbs- mint and basil or cilantro!
Tips and Tricks
Salt the water- the potatoes will absorb the flavor.
Sear the potatoes in a single layer! don’t crowd the pan or the crust won’t caramelize.
The salsa verde can be made up to a week ahead.
Tarragon Salsa Verde with Japanese Sweet Potatoes
Description
Adapted from Botanica
Ingredients
1.5 lbs Japanese sweet potatoes, scrubbed
Tarragon Salsa Verde
1 1/4 cup cup parsley
3/4 cup tarragon
2 tbsp capers
2 anchovies (optional)
Zest of 1/2 lemon
1 clove garlic, minced
1 cup extra virgin olive oil
Splash of red wine vinegar (I used rose)
Instructions
Make the salsa verde
- Pulse all ingredients in a food processor until roughly chopped. Allow flavors to meld for 20 minutes before serving. Taste and adjust the seasonings- adding a squeeze of lemon, a pinch of salt… Will keep for a week in the fridge.
Make the sweet potatoes
- Bring a pot of heavily salted water to a boil. Gently drop in the potatoes, lower the heat and simmer until you can pierce the potatoes with a knife, but not to the point where they’re falling apart, about 20 minutes. Remove the potatoes, rinse in cold water, let cool, then halve lengthwise.
- Heat a few tablespoons of olive oil in a cast iron pan over medium-high heat. Place the potatoes cut-side down and sear until nice and caramelized, about 6 minutes.
- Arrange the sweet potatoes, cut-side up,on a plate a generously spoon the salsa verde on top. Season with sea salt, fresh herbs and edible blooms.
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