Crisp Potatoes with Salsa Verde Drizzle
Ingredients
- 3 pounds Yukon gold potatoes
- 4 sprigs fresh thyme, leaves chopped
- 4 sprigs fresh rosemary, leaves chopped
- Extra-virgin olive oil, as needed
- Kosher salt and freshly ground black pepper
- 1 cup green olives, pitted and chopped
- 2 tablespoons capers, drained and rinsed
- 3 garlic cloves, chopped
- 1/2 bunch fresh parsley, leaves chopped
- 1/2 lemon, juiced
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