Salsa Verde Mexican Bravas

Ingredients

• 2 pounds Russet potatoes, peeled and cubed
• 2 cups Vegetable oil for frying
• 1 pound Tomatillos, husked and rinsed
• 2 pieces Serrano peppers, stemmed
• 3 cloves Garlic cloves
• 0.5 cup Fresh cilantro, chopped
• 0.25 cup White onion, finely diced
• 1 tablespoon Lime juice
• 1 teaspoon Kosher salt
• 0.25 cup Mexican Crema(optional)

Instructions

1. 1

   Place the cubed potatoes in a large pot of salted water and bring to a boil; cook for 5 minutes until slightly softened but firm, then drain and pat dry.

2. 2

   In a separate saucepan, boil the tomatillos and serrano peppers in water for about 8-10 minutes until they turn a dull green and are soft.

3. 3

   Transfer the boiled tomatillos, peppers, and garlic to a blender; pulse until smooth, then stir in the lime juice and half of the cilantro.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit.

5. 5

   Carefully add the dried potato cubes to the hot oil and fry for 10-12 minutes, turning occasionally, until they are golden brown and crispy.

6. 6

   Remove the potatoes with a slotted spoon and drain them on a paper towel-lined plate, seasoning immediately with salt.

7. 7

   Arrange the crispy potatoes on a serving platter and generously pour the salsa verde over the top.

8. 8

   Garnish with the remaining cilantro, diced onions, and a drizzle of Mexican crema if desired.