Ingredients:

Salsa Verde

• 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

Schmaltz-Roasted Idaho® Potatoes and Grilled Onions

• 1 pound baby Idaho® Red potatoes, cut in half
• ¼ cup chicken fat, melted
• Salt, to taste
• 1 Walla Walla onion, quartered
• 2 teaspoons olive oil

Directions:

Salsa Verde

1. Combine all ingredients in a medium bowl. Mix thoroughly.

Schmaltz-Roasted Idaho® Potatoes and Grilled Onions

1. To make potatoes: Preheat oven to 400°F.
2. In a medium bowl, toss potatoes with melted chicken fat. Season with salt.
3. Place on a sheet pan, cut side down, and roast until cooked through, 12 to 15 minutes. Set aside and keep warm.
4. To make onions: Lower oven temperature to 325°F.
5. In a medium bowl, dress onions with olive oil and season with salt.
6. Place onions on the grill or in a grill pan and cook over medium heat until they have grill marks and are a little crispy on the outside, 10 to 15 minutes.
7. Transfer to oven and bake until tender and easily pierced with a knife, about 15 minutes.

 
Assembly

1. Combine potatoes with onions and dress with about ¼ cup of Salsa Verde.