Seared Stokes Purple Sweet Potatoes with Chimichurri
Ingredients
- 2 1/2 tablespoons sea salt, divided
- 2 large or 4 medium-sized Frieda’s Stokes Purple® sweet potatoes
- 3 tablespoons olive oil, divided (plus more as needed)
- 1 large Frieda’s shallot, minced (about 1/4 cup)
- 1 tablespoon sherry vinegar
- 2 cloves garlic, crushed and minced
- 1 bunch parsley, finely chopped (include tender stems)
- 1 bunch cilantro, finely chopped (include tender stems)
- 2 tablespoons capers, roughly chopped
- Zest and juice of 1 lemon
- Frieda’s Meyer lemon zest
- Cilantro flowers, chive blossoms or cilantro leaves
Preparation
Fill a stockpot with water and add 2 tablespoons of sea salt, plus more if needed.
Bring the water to a boil and gently drop in the potatoes.
Lower the heat to maintain a simmer and cook for 10-15 minutes, until the potatoes are easily pierced with a knife.
Rinse the potatoes in cold water and set aside to cool.
To make the chimichurri, place the shallot and sherry vinegar in a medium bowl and stir; set aside to soak for 15 minutes.
Drain the vinegar from the shallots, then add the remaining ingredients (except zest and flowers) to the bowl and stir well.
Alternatively, add the ingredients to a food processor and process until smooth.
Adjust flavors to taste for a balance of acid, salt, and herbaceous freshness.
Cut the potatoes in half lengthwise, then crosswise to create four evenly sized pieces.
Pat the potatoes dry with a paper towel.
Heat a teaspoon of olive oil in a cast iron pan over medium-high heat.
When the oil is hot and shimmering, place a single layer of potatoes cut side down and sear until lightly caramelized, about 5 minutes.
Repeat with the remaining potatoes, adding more olive oil as needed.
To serve, arrange the purple sweet potatoes cut-side up, stacking atop one another.
Stir the chimichurri to mix components, then spoon generously over the top.
Season with additional sea salt and Meyer lemon zest, then shower with cilantro flowers, chive blossoms, or cilantro leaves.