Crisp Potatoes With Salsa Verde Drizzle Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
113
FAT
1%
CHOL
0%
SOD
4%

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Ingredients for 10 servings

1 cup green olives, pitted and chopped

3 pounds Yukon gold potatoes

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, as needed

3 garlic cloves, chopped

1/2 lemon, juiced

2 tablespoons capers, drained and rinsed

4 sprigs fresh thyme, leaves chopped

4 sprigs fresh rosemary, leaves chopped

1/2 bunch fresh parsley, leaves chopped

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