Directions
- 1Bring a pot of water to a boil and add around a tsp of baking soda and a hefty pinch of salt.
- 2Peel potatoes and cut them into chunks.
- 3Drop potatoes into boiling water and cook until tender.
- 4Drain the potatoes and toss until they break apart and form a slurry.
- 5Season the potatoes with salt and drizzle with a bit of oil.
- 6Lay potatoes on a lined sheet tray and roast in the oven at 400°F for 50-60 minutes, stirring halfway through.
- 7Chop parsley, cilantro, and pickled chilies.
- 8Grate garlic and mix it with the chopped herbs.
- 9Add sherry vinegar and olive oil to the herb mixture; season with salt to taste.
- 10Once the potatoes are golden brown, toss them with the herb sauce.
- 11Serve immediately.
Ingredients
- 6 potatoes
- 1 pot water
- 1 tsp baking soda
- 1 hefty pinch salt
- 1 bit oil
- 0.5 cup parsley
- 0.5 cup cilantro
- 2 cloves garlic
- 3 pickled chilis
- 1 taste sherry vinegar
- 1 enough to cover olive oil
Equipment
potknifemetal bowlsheet traygrater
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