Wrinkled Potatoes With Mojo Verde

About: Over the past six years Tim Bereika has helped nurture Richmond’s ever growing food scene-racking up a heap of four-star reviews and earning him the title of Richmond Magazine’s “Best New Chef” for 2011 as w...

Please take a few minutes to view my video, which will explain how to prepare the dish. Thanks!

For the Mojo Verde:

Flat-Leaf Parsley - 1/2 oz. or 1/3 Cup packed
Cilantro - 1/2 oz. or 1/3 Cup packed
Oregano - 1/4 oz. or 1/4 Cup packed
Garlic - 3/4 oz. or about 5 cloves
Crushed Red Pepper - 1/2 tsp
Capers - 1/2 Tbsp
Sea Salt - 1 tsp
Lemon Juice - 1/2 oz. or 1 Tbsp
Extra Virgin Olive Oil - 4 oz. or 1/2 Cup

For the Wrinkled Potatoes:
New Potatoes - 1 1/2 lbs
Sea Salt - 7 oz. or 3/4 Cup

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