Jealous Potatoes: "Patatas Celosas"

A green-with-envy variation on the classic Spanish patatas bravas. We made this in early summer using vegetables exclusively from Meyer Produce. Herbs came from our garden. Parboiling the potatoes in alkaline water encourages the formation of a crispy skin when the potato is fried.

Crispy-fried potatoes paired with a spicy green sauce.

Ingredients

2 lb. new potatoes (red or yellow)

1 tsp baking soda

2 medium tomatillos, finely chopped

1 jalapeño pepper, seeded and deveined, and finely chopped

1 knob onion (or 2 scallions), finely chopped

3 tbsp basil, finely chopped

3 tbsp parsley, finely chopped

2 tbsp olive oil

2 tsp flour

1 cup chicken broth (homemade, if possible)

vegetable oil for frying

salt and pepper

Method

Cut the potatoes into even wedges, approximately 1" across the back. Put into a saucepan and cover with cold water by about an inch. Add the baking soda, and bring to a boil. Cook for 10-15 minutes, until a knife inserted into the potato meets slight resistance in the center. Drain and rinse with cold water, and set aside.

In a small saucepan, heat the olive oil over medium heat. Add the onion, jalapeño, and tomatillos, and sauté until the onions are translucent and just beginning to color. Stir in the flour until it is fully incorporated, with no visible lumps. Lower the heat slightly, and add 1/4 cup of chicken broth. When the broth is fully incorporated and smooth, add another 1/4 cup of stock. Repeat until all the stock is fully mixed in. Add the fresh herbs, stirring to combine; taste, and adjust seasoning with salt and pepper.

In a saucepan or cast-iron skillet, heat 1/2" of vegetable oil to 375°F. Fry the potatoes in batches: cook until golden brown on one side (1-2 minutes), then turn and repeat for a total of 4-6 minutes. Immediately remove the potatoes to a cooling rack lined with paper towel, and salt to taste.

When all the potatoes are done frying, toss them together with any additional seasoning. Put half the green sauce on a serving plate. Put the potatoes on top of the sauce, and pour the remaining sauce on top. Serve immediately.