There’s a restaurant about a 15 minute walk from my house that has the best fried potatoes. It took me a while to figure out what exactly makes them so wonderful – they’re smashed, and double fried. For something so crispy and soaked in oil, it needs a bright, fresh, kick. That’s where the Italian style salsa verde come in. It’s the perfect compliment to fried eggs and potatoes, and I love giving them something to soak up.
2 potato, cut into wedges
2 cups olive oil
4 cloves garlic, sliced
kosher salt and freshly ground pepper to taste
salsa verde (recipe below)
For potatoes, toss potatoes in a pot of water, bring up to a boil, and cook until tender but still a bit hard in the middle, about 8 to 10 minutes of boiling. Drain, pat dry, and smash each wedge with the back of a fork.
Add the olive oil to a pan, the oil should be about 2 inches deep, with at least two inches of pan above it. Bring to about 325F, add the sliced garlic and let it cook for about 20 seconds, flipping, until golden brown and fragrant. Add the potatoes and cook, turning once, until golden brown. Drain onto a paper towel. Turn up the heat to 400F. Add the potatoes again, until a deep golden brown (about another 3 minutes). And drain on paper towels again. Season with salt and pepper. Add the eggs, one at a time, and fry until the whites are set, about 3 minutes. Drizzle with salsa verde and serve.
INGREDIENTS (ITALIAN STYLE SALSA VERDE)
1 cup packed, roughly chopped flat leaf parsley
1/2 cup basil, roughly chopped
1/4 cup pistachios
2/3 cup extra virgin olive oil
1/4 cup capers, drained
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon freshly grated zest from 1 lemon
kosher salt and freshly ground black pepper
Add everything in a food processor and pulse to combine.