Carrot Top Salsa Verde with Potatoes
Carrot Top Salsa Verde with Potatoes Recipe adapted from Tabor Barranti Note: you don’t need to roast the potatoes.
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Cooking tools:
- Mixing bowl
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Spoon
- Spatula
- Serving platter
Ingredients
- ½ cup carrot tops, finely chopped
- 2 tbsp mint, finely chopped
- 1 tbsp capers, finely chopped
- 2 cloves garlic, finely chopped
- ½ tsp crushed red pepper flakes
- 1 lemon
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
- 1 lb new potatoes
- 3 tbsp avocado or olive oil
- ¼ cup carrot top salsa verde
- 2 tbsp shredded parmesan cheese
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