Seared Stokes Purple® Sweet Potatoes Drizzled with Chimichurri Sauce
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 stockpot with water
Add 2 tablespoons sea salt, plus more if needed
Bring water to boil and gently drop in potatoes
Lower heat to maintain simmer; cook 10-15 minutes, until easily pierced with knife
When done, rinse in cold water and set aside to cool
To make chimichurri, place shallot and sherry vinegar in medium bowl
Stir and set aside to soak 15 minutes
Drain vinegar from shallots, then add remaining ingredients (except zest and flowers) to bowl and stir well
Alternatively, add to food processor bowl and run until smooth
Adjust flavors to taste, for a balance of acid, salt and herbaceous freshness
Cut potatoes in half lengthwise, then crosswise to create four evenly sized pieces
Pat potatoes dry with paper towel
Heat teaspoon olive oil in cast iron pan over medium-high heat
When oil is hot and shimmering, place single layer of potatoes in cut side down; sear until lightly caramelized, about 5 minutes
Repeat with remaining potatoes, adding a touch more olive oil as needed
To serve, arrange purple sweet potatoes cut-side up, stacking atop one another
Stir chimichurri to mix components, then spoon generously over top
Season with additional sea salt and meyer lemon zest, then shower with flowers, blossoms or leaves
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