Schmaltz-Roasted Idaho® Potatoes with Grilled Onions and Salsa Verde | Idaho Potato Commission

Ingredients

• ¼ cup olive oil
• ¼ cup parsley, chopped
• 2 tablespoons champagne vinegar
• 1 tablespoon mint, chopped
• 1 tablespoon tarragon, chopped
• 1 tablespoon capers, chopped
• 1 teaspoon red pepper flakes
• 2 anchovy fillets, finely minced, or 1/4 teaspoon anchovy paste
• 1 shallot, minced
• 1 garlic clove, microplaned
• 1 lemon, zested
• Salt, to taste
• 1 pound baby Idaho® Red potatoes, cut in half
• ¼ cup chicken fat, melted
• 1 Walla Walla onion, quartered
• 2 teaspoons olive oil