This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.
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 Frieda's Meyer lemon
Cilantro flowers, chive blossoms or cilantro leaves for garnish
Fill stockpot with water. Add 2 tablespoons of 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 evently sized pieces. Pat potatoes dry with paper towel.
Heat teaspon olive oil in cast iron pan over medium-high heat. When oil is hot an shimmering, pace 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.