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Crispy Potato Sopes With Goat Cheese And Herb Salad


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2 medium baking potatoes (about 1 pound), peeled and cut into large pieces

3/4 teaspoons salt, plus more for potatoes and herbs

8 ounces (1 cup) fresh smooth-ground corn masa for tortillas, or 1 cup dry masa harina mixed with 1/2 cup plus 2 tablespoons warm water

Vegetable oil 1/2 inch deep, for frying

1 1/2 teaspoons balsamic vinegar

3/4 cup Mixed Tomato Salsa Mixed Tomato Salsa

2 generous cups loosely packed, thinly sliced herb leaves, such as watercress, arugula, or basil

1/2 cup crumbled goat cheese

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