Crispy Tuscan Potatoes with Spring Herb Salsa Verde

Introduction

Benvenuti in cucina! Today, the garden is whispering of the coming summer, and the herbs are at their most potent. In my corner of Tuscany, we honor the simplicity of the earth. This dish celebrates the humble potato, elevated by a vibrant salsa verde made from the handfuls of parsley, mint, and basil I just gathered. It is a tribute to the cucina povera tradition—turning simple pantry staples and garden herbs into a feast that tastes of the sun.

Ingredients

• 800g small fingerling or new potatoes, halved
• 1/2 cup premium extra virgin olive oil
• 3 cloves of garlic, smashed
• 1 large bunch of fresh flat-leaf parsley
• 1 handful of fresh mint leaves
• 1 tbsp salted capers, rinsed and patted dry
• Zest of one organic lemon
• Sea salt and cracked black pepper to taste

Instructions

1. Scrub the potatoes and boil them in salted water for about 10 minutes until just tender. Drain and let them steam dry for a few minutes to ensure maximum crispiness.
2. In a heavy-bottomed cast iron pan or a wood-fired oven tray, heat half of the olive oil and the smashed garlic. Add the potatoes, cut-side down, and roast until golden and deeply crisp.
3. While the potatoes roast, prepare the salsa verde. Finely chop the parsley, mint, and capers by hand—never a machine, as we want texture, not a paste.
4. Whisk the chopped herbs with the remaining olive oil and lemon zest in a small bowl.
5. Once the potatoes are ready, toss them immediately with the herb mixture while they are hot so they drink in the flavors. Season with a final pinch of sea salt and serve warm.

This dish is best enjoyed while the potatoes are still whispering from the heat of the pan, allowing the herbs to release their essential oils into the air. Serve it with a glass of chilled Vermentino and a crust of sourdough to mop up the remaining herbed oil. Buon appetito from my hill to yours!

Isabella