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The whole point

I am pleased to report that we are finally approaching the part of this restaurant thing when we actually get to cook. It’s kind of amazing.

The construction is essentially done. There are some details left to complete, like installing acoustic paneling (to cut down on noise), hanging art and mirrors, and setting up the computer system, but we’re very close. Two of our construction workers - I’m not going to say who (rhymes with “Holly” and “Mandon”) - accidentally glued an eight-foot-tall chalkboard to the floor on Sunday, but it’s okay. It came up easily enough. We’re really very close. And we still seem to remember how to cook, which is promising, since that’s the whole point.

About ten days ago, we held a private dinner at Delancey. The evening was a collaboration with our friends Olaiya and John, part of a series of charity dinners that they organize and host under the name Little Spark, with proceeds going to Women for Women International. It was our first time cooking for paying guests, and needless to say, there was a certain amount of terror involved. And a lot of excitement. And adrenaline. If you were there, I was the crazy lady in yellow rubber gloves, standing at the dishwasher until 1 am, grinning like an idiot at the empty plates.

Dinner was served family-style, and the focus of the evening was pizza, but we served a full three-course menu, starting with wood oven-roasted vegetables and ending with chocolate chip cookies with sea salt and housemade ice cream. Everything but the pizza was mine to do. I went to the farmers’ market the day before - though once we open, we’ll be buying from a couple of local farms who deliver, as well as a produce distributor who works with other local farms - and bought what looked good: bundles of small carrots, the freshest broccoli I’d ever seen, bags of small yellow potatoes, and a fat bunch of parsley. I wanted to keep it simple. So I cut the broccoli into florets and tossed them with olive oil, salt, ground cumin, and ground coriander. (A lot like this, actually, minus the shrimp.) When they came out of the oven, the florets were charred in spots, frizzled at their edges, so that they crunched softly - like water chestnuts, I decided; I love water chestnuts - between your teeth. We squeezed some lemon over them, and that was it. The carrots were left whole, tossed with olive oil and salt and roasted quickly, so that they caramelized without turning to mush, and then they too got some lemon, along with a splash more olive oil and some aleppo pepper. But what everyone asked about, and what I wanted to tell you about today, was the potatoes.

That’s them in the photograph up there: steamed potatoes tossed with salsa verde. But ignore the steamed part. Steamed potatoes are totally fine, but for the dinner, we served them halved lengthwise and roasted, so that they were crispy and browned, delicious even before the salsa verde came along. Either way, however you do it, I am here to tell you to make this sauce. It’s similar to sauce gribiche, in a sense - both have parsley, capers, olive oil, and lemon - but it’s simpler, quicker, easier to bang up if you don’t have an herb garden at your disposal. (Ours was an early casualty of the restaurant. It’s now so far gone that our landlord actually mowed it the last time he came over.) If you, like me, tend to buy a bunch of parsley for a recipe and wind up with half of it moping around, festering in your crisper drawer, this is for you.

Basically, you take roughly equal parts capers and Italian parsley, and you moisten them with olive oil and lemon, and then you season it all with some garlic, lemon zest, red pepper flakes, and a couple pinches of salt. I imagine that it might be good on chicken, or some cold leftover steak, but it’s insane on roasted potatoes. If you really mean business, toss it into the potatoes when they’re still hot, and then lean over the bowl while the whole thing opens up and blooms: the tangy capers, the brightness of the lemon, the fragrance of the olive oil, the grassy green parsley. I can smell it just sitting here.

Salsa Verde for Potatoes

For this recipe, we use capers in brine, and we don’t rinse them after draining. And just so you know, you can multiply this recipe to make a lot at a time, but you’ll want to watch out for the garlic. Its flavor tends to grow exponentially, and it can quickly become overpowering. For large quantities, add garlic to taste.

Oh, and just in case of confusion: the term salsa verde is a sort of catch-all used to describe a variety of green herb-based sauces, so if you’ve seen other salsa verde recipes that looked different from this one, that’s why. (For example, there’s a salsa verde in my book that uses cilantro, chiles, and lime juice. Nothing like this one, but pretty killer on roasted cauliflower.)

6 Tbsp. olive oil
3 Tbsp. capers, drained and coarsely chopped
2 Tbsp. finely chopped Italian parsley
2 medium garlic cloves, pressed or minced
1 ½ tsp. lemon juice
½ tsp. finely grated lemon zest
1/8 tsp. kosher salt
Pinch of red pepper flakes

Combine the ingredients in a small bowl, and whisk to mix well. Set aside for 15 to 30 minutes, to allow the flavors to meld. Toss with hot roasted, steamed, or boiled potatoes. (But preferably roasted.) Salt to taste, if needed.

Yield: enough for about 1 ½ lb. potatoes


Anonymous ecgs said...

Oh, a recipe! I suddenly feel inspired to cook again. Thank you for that. You are doing extraordinary things these days in and out of the kitchen.

8:51 PM, July 21, 2009  
Blogger Marie M. said...

How wonderful having you back. I've missed you -- but do realize it's been a busy, very busy time for you and Brandon. Just wish I could be there to try the new restaurant. Best wishes for much success.

8:52 PM, July 21, 2009  
Blogger donna baker said...

Welcome back to blogland. Kudos to you and Brandon for doing what most of us only dream of. All the hard work will pay off - just take a little time for yourselves. Congrats again!

9:12 PM, July 21, 2009  
Blogger Laura. said...

glued a giant chalkboard to the floor?! i kind of love it. i mean, not that i would have loved it if it had been me. you guys are amazing. kind of like this recipe sounds. . . .

9:18 PM, July 21, 2009  
Anonymous Cate said...

The first dinner at Delancey sounds like it was incredibly delicious and rewarding! I'm really excited about this recipe because I think I can get all the ingredients here, and I definitely want to try the broccoli as well.

9:37 PM, July 21, 2009  
Blogger le moulin said...

I was just about to do a blog post on salsa verde too. Must try this one though.

10:05 PM, July 21, 2009  
Blogger Erica said...

I have a wedding reception to go to on Whidbey Island this weekend so I've been browsing your recipes for ideas. It'll be a potluck picnic, and this potato just sounds perfect! I wonder how this taste at room temp, have you tried it?
I'm making Pomodiri al Forno and baking my own french bread... maybe this potatoes will seal the deal!

10:10 PM, July 21, 2009  
Blogger Lady P said...

ah - you speak to me and my slightly limp parsley oh so well
you are back!
if only for a moment
and congrats on the baby restaurant you are growing

10:16 PM, July 21, 2009  
Blogger Raquelita said...

I'm so glad you're back! You've been much missed... Thank you for another recipe that sounds like it will be a breeze to make (just what I need for a busy summer) without skimping on the delish-factor! All the very best with Delancey.

10:17 PM, July 21, 2009  
Blogger Jo said...

I am waiting with a hungry stomach for your resturant to open! Those potatoes sound delicious.

10:35 PM, July 21, 2009  
OpenID arrozconbacalao said...

Congratulations for putting up your dream. NOt everybody can do it, so just enjoy it.

Thank you for your time and recipes, are always very inspiring.

10:51 PM, July 21, 2009  
Anonymous Gracia said...

Salsa verde with grilled fish... and some sparkly white wine... thank you for inspiring tonight's dinner!

Oh and I'm so so glad you're back. But, please, you need to get over the empty dish thing. I'm telling you that you'll have zillions of empty dishes in your future... and big smiles sitting at the tables.

How I wish I didn't live in Spain to go and try those cookies.

By the way, how's Brandon's finger?

10:55 PM, July 21, 2009  
Blogger Gemma said...

Very curious to see the finished result with giant chalkboard and art in place.

Will you be serving cookies for dessert in Delancey? (I went to a restaurant in Toronto last month that served freshly baked cookies with a glass of milk as a dessert and it seemed hugely popular but we were too full to try)

These potatoes sound great. it's similar to a potato salad that I've been making a lot lately (capers, parsley, and scallions with a dijon mustard, sherry vinegar and olive oil vinaigrette) but I wouldn't have thought of tossing it over roast potatoes. Of course now I absolutely want to make your version for dinner tonight

11:35 PM, July 21, 2009  
Blogger Nicole said...

Aloha Molly,
Just served this over hydroponic lettuce and fried Asian leaks b/c I was too lazy to boil potatoes. It was a hit! How could anything with capers be bad???

11:41 PM, July 21, 2009  
Blogger Kimberley said...

That's definitely the most gorgeous picture of parsley I've ever seen. And oh, that recipe. YUM.

11:53 PM, July 21, 2009  
Blogger Lickedspoon said...

It's thrilling to share this adventure with you - glued chalkboard and all. All this and a potato recipe that was certainly worth waiting for. I have to cook potatoes for 120 hungry souls in September, and this might just be the recipe to knock their socks off!

12:03 AM, July 22, 2009  
Blogger Sebastian Pex said...

Can't wait to check out your place.

12:05 AM, July 22, 2009  
Anonymous Anonymous said...

So, so happy you're back! Sounds great... and easy, right up my aisle!

12:08 AM, July 22, 2009  
Blogger Mélanie said...

Just when you talk about the first meal you prepared, I get excited and anxious as you probably were. I'm really happy for the both of you, this is such an adventure.
One day I hope I'll visit Seattle, and I'll make sure to stop at Delancey's!!

1:13 AM, July 22, 2009  
Anonymous Victoria said...

Oh, Molly, congratulations. I am so excited for you and Brandon.

Do you know that there are lots of us all over thinking Seattle might be a place to go for the weekend as long as we can snag a reservation at Delancey? (If you take reservations, of course.)

Good luck, and please keep us posted as you can.

2:20 AM, July 22, 2009  
Blogger Kathleen said...

So glad you're back, and sad I'm no longer in Seattle to try Delancey when you open. I often make a version of this in the food processor minus the capers, plus almonds and lemon juice for dipping potatoes (or for anything, really). This has the bonus of not needing the food processor, must try!

2:22 AM, July 22, 2009  
Blogger Linda said...

a tisket...a tasket...i am taking my green & yellow basket....on my way to local farmers market for POTATOES!! I so enjoy your blog! and recipes! you go girl!!

3:51 AM, July 22, 2009  
Blogger Lynn from For Love or Funny said...


4:11 AM, July 22, 2009  
Blogger angryman said...

I'm hungry now! Thanks for that, I've missed your recipes.

4:33 AM, July 22, 2009  
Blogger kendall*micayla said...

mmm, it sounds delicious!!! i had a bad incident with capers that must have left a pretty big scar with me cause now i have even thinking about them! :) but the saltiness of them actually sounds delicious with the potatoes!
im so happy you are back, i have missed your delicious recipes and lovely photos to acompany them :)
i give you all of my best wishes and luck to you and your husband... Delancy sounds like a lovely place and i know it will be successfull with you two running it! it is now on top of my list of restaurants to go to someday :) the only thing stopping me is that im all the way on another coast!
thank you for sharing this recipe, molly!
i finished the book!!! and im starting it again this weekend!!!
its beautifully written and i love it to pieces.
(it goes perfectly with a chocolate bar and some coffee!!)

4:50 AM, July 22, 2009  
Blogger Maggie said...

Congrats on the restaurant progress. Am really considering a trip to seattle just so I can come to Delancey. The potatoes sound like such a fresh twist—yum!

5:02 AM, July 22, 2009  
Anonymous Lisa said...

I love this, of course: "I went to the farmers’ market the day before ... and bought what looked good."

And already Delancey feels so warm and homey -- the perfect thing, I hope, for a winter's dinner sometime in the future, since that's the time of year, some year, we're likely to finely get our butts out to you and your fair city.

5:24 AM, July 22, 2009  
Anonymous Koek! said...

I would be most tempted to pop a few anchovies into that recipe. Would that work? Though it sounds irresistible as is...

6:04 AM, July 22, 2009  
Blogger Claire Mauksch said...

I can't wait to try this!!! I love roasted potatoes. And all these little tidbits of news about Delancey are fantastic...when I visit, I'm going to be looking for that chalkboard :)

6:09 AM, July 22, 2009  
Blogger Adrienne said...

I am thrilled that you're back with a recipe, but I'm even MORE thrilled that I have all the ingredients to make this in my house at this very moment! I know what's for dinner tonight :)

6:33 AM, July 22, 2009  
Blogger Danielle said...

Oh, those potatos look amazing!

6:48 AM, July 22, 2009  
Blogger Heide said...

Could you just toss all that stuff in a blender or food processor? Or do you lose something of you lose some of the texture?

6:50 AM, July 22, 2009  
Blogger hannah said...

i was JUST thinking about that broccoli on the way to work this morning. and i am SO going to make this. tomorrow probably. you know how pro-potato i am.

6:58 AM, July 22, 2009  
Blogger Caviar and Codfish said...

Hurrah to your successful private dinner! The potatoes sound perfect for the lonely half-bunch of parsley in my fridge.

7:01 AM, July 22, 2009  
Blogger teryll said...

Salsa verde brings a smile to my face and my mouth. I love that stuff, I could practically eat it by the spoonfuls. And the truth is, that it is good on just about any meat or other veggies.

7:04 AM, July 22, 2009  
Anonymous Kai said...

Congrats on the first dinner at the restaurant. I'll try out your salsa verde recipe this week!

7:15 AM, July 22, 2009  
Blogger Rebecca said...

it sounds like a lovely evening - and what a mile stone. i'm looking forward to trying this recipe:)

7:17 AM, July 22, 2009  
Blogger Kaylie Rose said...

i think potatoes are one of my favorite things to eat & top that with something yummy to toss them with.. cant wait to try this (and the broccoli)

7:28 AM, July 22, 2009  
Blogger Akila @ The Road Forks said...

Wonderful! This looks so delicious and simple. I can't wait to hear more about the restaurant.

7:38 AM, July 22, 2009  
Blogger Zoomie said...

Woo hoo, Girlie! How great to have you back, to be so close to opening at Delancey and to have a delicious-sounding new recipe to try. It's all good, all good!

7:57 AM, July 22, 2009  
Anonymous Liza said...

Bummer! I just made roasted potatoes for dinner last night! No worries though, they are a house favorite and now I have a new sauce to try the next time. Thanks!

8:15 AM, July 22, 2009  
Blogger babyjenks said...

ah molly, you're back! i've missed your voice/blog over the months you've been working on the restaurant. i wish i still lived in seattle and will definitely try to drop by the restaurant the next time we visit the emerald city.

congrats on almost being open!

~ babyjenks

8:18 AM, July 22, 2009  
Blogger shari said...

the private dinner menu sounds a-ma-zing! and i think the potatoes sound like the tops. lucky me...i have a few sitting on the counter. xo

8:53 AM, July 22, 2009  
Anonymous chika said...

Hello Holly and Mandon,

I'm excited to read about how your soon-to-come restaurant is going, and it's great to find a salsa verde here - it's very similar to one of the things I liked a lot from one of my friend's Italian cookbook. She, too, used it with potatoes (boiled), along with sliced celery, blanched green beans, and boiled octopus to make a stunning salad - oh I hope I'm not scaring people! I tried it with shrimps in place of octopus and it was equally good, and I bet chicken will work beautifully, too.

I wish you two the very best for the restaurant as I keenly keep following the process. You guys rock!

9:22 AM, July 22, 2009  
Blogger desertplantlady said...

golly molly, glad you're back. Excited about your beautiful restaurant adventure. Very happy to live it vicariously through you! We're rootin' for you & Brandon both and glad you didn't have to move to Oklahoma after all.

9:27 AM, July 22, 2009  
Blogger Alejandra said...

Fantastic! I will be making this salad this week for sure (using the potatoes I'm about to run downstairs to the farmer's maker to buy). The cooking part must be so exciting!

9:28 AM, July 22, 2009  
Blogger Molly said...

Thanks, all!

Erica, we ate these potatoes at room temperature last night, and they were great. The only thing is, you'll probably want to use steamed potatoes, not roasted. I find that roasted potatoes aren't nearly as tasty at room temperature as they are hot. They get sort of dry and leathery. Either way, though, if you're tossing the potatoes in the salsa verde a couple of hours before serving, be sure to take some extra salt and salsa verde to the potluck for last-minute perking-up of the flavors.

Gracia, Brandon's finger is much better. He's weaned himself down to just a Band-Aid now. He's a quick healer.

Gemma, we will have cookies on the dessert menu, yep!

Koek!, you could definitely throw an anchovy or two in here. It would be wonderful. Actually, someone from Bologna, Italy, sent me an e-mail this morning to suggest the very same thing. And FYI, she also suggested adding to the salsa verde a handful of bread soaked in water and vinegar. (In that case, you would leave out the lemon.) Sounds worth a go...

Heidi, yes, I do think you could do this in a food processor or blender. But you would lose some texture, and possibly some of the discrete flavors. It would probably turn out something more like a smooth herbed salad dressing of sorts - which might be pretty good.

10:10 AM, July 22, 2009  
Blogger Heather said...

Looks like things are coming together nicely! I love the simple, elegant take on your recipes and am glad to see you'll be doing the same at the restaurant.

I totally agree with you on the leftover parsely - I acutally just wrote an whole post about my hatred of wasting herbs and am hoping my potted plants survive!! I'm definitely with ya!

10:22 AM, July 22, 2009  
Blogger Fig. 901 said...

But what a fine-lookin' chalkboard 'tis, and what fine-tastin po-ta-toes they were.

You're the goat with the boat, m'dear.

10:29 AM, July 22, 2009  
OpenID thecatskillkiwi said...

fabulous, can't wait to make this.

10:42 AM, July 22, 2009  
Blogger Joslyn said...

I'm so glad you're back! women for women international is a great cause...so cool that was one of your first meals to cook in the restaurant.

can't wait to try the potatoes....i'm addicted to the cauliflower + salsa from your book + so is my five year old


10:47 AM, July 22, 2009  
Blogger Alice Q. Foodie said...

yum! Will have to try this. I roasted some potatoes last week and tossed the (slightly warmed) leftovers into a salad with a mustard vinaigrette, arugula and tomatoes - that was really good too.

I also agree that cookies with a glass of milk would be a genius dessert. ;-)

10:56 AM, July 22, 2009  
Blogger Alison said...

I've had salsa verde before but had never thought about it enough to put a recipe together. Thanks for sharing this, I can't wait to try it. Perhaps tonight...I have some parsley that needs to be used!

Good luck with the final pieces coming together.

11:12 AM, July 22, 2009  
Blogger Jillian said...

Welcome back!
I can almost taste the potatoes just by reading the description, and the broccoli recipe mentioned is in heavy rotation in my kitchen... it usually ends up on my CILTE list (so useful). These potatoes will end up there too!

12:34 PM, July 22, 2009  
Blogger Alina said...

Wow! This sounds amazing...very Chez Panisse (in other words, completely mouthwatering!) Thanks!

1:06 PM, July 22, 2009  
Anonymous Hillary said...

We're getting SO many updates lately - I love it. You're back! :) When is the restaurant due for opening?

2:16 PM, July 22, 2009  
Blogger deborah said...

oh my... i bought a lovely sack of kilfer potatoes on monday which i wanted to roast up for this weekend's roast chook dinner... so thanks lady for always being right on time with an ace recipe!

2:33 PM, July 22, 2009  
Blogger vanessa/NessieNoodle said...

How exciting.
I love how you keep things so simple yet they sound totally decedent all at once.

3:24 PM, July 22, 2009  
Anonymous Lorene said...

You lucky, lucky people! I think I'd almost prefer wood fired veggies to pizza...nah, what was I thinking! Chocolate chip cookies with sea salt...I'm sooooo there!
Cheers, Lorene

3:45 PM, July 22, 2009  
Anonymous Maija said...

Love roasted potatoes on their own, so this sounds even lovelier. By the way, I was in Ballard for a wedding, so I totally drove by real slow by your restaurant on Monday & peeked at it. I felt a little stalker-ish, but it was fun to see it in real life.

4:03 PM, July 22, 2009  
Blogger denise said...

looks good! i just made some wonderful pesto and am a prime candidate for being lured into preparing another lovely green sauce. thank you.

4:30 PM, July 22, 2009  
Blogger Amy said...

Sounds yummy...I love capers. It makes me want to run out and buy some potatoes. Your book arrived in the mail today, and I can't wait to start it!

5:12 PM, July 22, 2009  
Blogger Cait said...

sounds like such a nice, simple 3-course menu. less is more. good luck!!!

5:25 PM, July 22, 2009  
Blogger Penelope said...

All of the hoopla leading up to opening Delancey and seeing it blossom the first few months to a year will SO be worth it, I promise :)

We all wish Brandon and his thumb well and I cannot wait to visit the restaurant at some point in the future. So happy for you both!

8:19 PM, July 22, 2009  
Anonymous tobey said...

ooh, crispy roasted potatoes sound fantastic!

i can't wait to see pics of the restaurant on opening night (and i'm hoping you'll also share some of the pizza recipes you come up with... some new ideas for home made pizza would be super!)

BEst of luck-

8:33 PM, July 22, 2009  
Blogger Lorrie said...

Bless you for hosting that dinner! Women for Women is a great organization. Congrats on coming down the home stretch. I can't wait to tell all my friends in Seattle about your place!

8:56 PM, July 22, 2009  
Blogger Ashley said...

So glad you're back and also thrilled to hear about such a wonderful fundraiser for an equally wonderful organization - Women for Women.

Can't wait for more Delancey updates and recipes!

9:40 PM, July 22, 2009  
Blogger Maggie May said...

i am a potato girl, so this is perfect for moi, thank you very much. glad to hear you are working hard and it's all coming together, messy and mistakes and all. like cooking.

1:00 AM, July 23, 2009  
Anonymous Sara said...

This looks delicious! I love roasted potatoes and this sauce sounds like it would be fantastic on them.

7:03 AM, July 23, 2009  
Blogger Elizabeth Spann Craig said...

Sounds wonderful.

Can't imagine too much garlic. :)

Mystery Lovers’ Kitchen

7:18 AM, July 23, 2009  
Anonymous Daniela Restrepo said...

Awesome, greetings from Colombia. Can I come for dinner?

7:43 AM, July 23, 2009  
Anonymous Erin said...

mmm, salsa verde! Good luck as the big moment draws near.

8:27 AM, July 23, 2009  
Blogger alexandria said...

This recipe is delicious...thank you! I really enjoy your stories and photographs a lot. I'm excited for you and Brandon with your new restaurant adventure, I wish you the best for sure.

10:37 AM, July 23, 2009  
Blogger Amanda Nicole said...

Oh wow. This sounds positively heavenly. I'm glad to hear you're getting to the good part now!

12:26 PM, July 23, 2009  
Anonymous Mixing Bowl Mama said...

I love potatoes and this sounds great. I also love salsa verde and the catering company I work for makes roasted potatoes with this sauce and it's to die for.

I'm so glad you're posting again...you are truly one of my favourite's.

1:25 PM, July 23, 2009  
Blogger Teri said...

From one stranger to another, I just wanted to say it makes me happy to read about people who, despite economy woes and business plans and all other things scary, are making their way. Bravery and pizza should go hand in hand. By the way, do you have a recipe for those chocolate chip cookies? I have some salt from Mongolia I've been saving for something special. Cheers!

1:25 PM, July 23, 2009  
Blogger RainCreosote said...

Yesterday, I made the five lilies pasta, and bookmarked three ravioli's in The Babbo Cookbook. This morning, I got to thinking about your blog, while munching on Babbo's rosemary cake.

I started reading it a year ago. Until your recent hiatus, I hadn't known how much I appreciate the blog's voice. I feel close to this voice, strange I guess. I've never left a comment on a blog, but I insisted to myself that this feeling -- rosemary cake and all -- warrants a thank you. So thanks for inspiring me, or more for sharing yourself.

1:57 PM, July 23, 2009  
Anonymous Kristen said...

Molly, I'm coming to Seattle next week. What's the one place I shouldn't miss? (food-wise, of course)

2:13 PM, July 23, 2009  
Blogger Farmhouse Kitchen said...

I am so glad you're back. Have been enjoying your book so much this summer...The parsely photo is a winner..and the potatoes...I can smell 'em....

Good Luck with the restaurant.
With you and Brandon at the helm...
Instant Success to be sure...
Congratualtions !
Warmest Regards,

2:55 PM, July 23, 2009  
Blogger Toke-Dawg said...

Just made the potatoes with new yukons from the local farm up here in North Jersey. Thanks, Molly!

7:02 PM, July 23, 2009  
Blogger Gaia said...

I've ordered your book last week and I've received it this morning...just in time for a weekend at the pool!!!
Can't wait to start it...
have a nice weekend

7:54 AM, July 24, 2009  
Anonymous The Leftoverist said...

I ALWAYS have that bunch of parsley knocking around in my produce drawer so I've become The Queen of What to Do With It. Definitely an underrated herb, don't you think?

What a wonderful dinner you've described.

8:13 AM, July 24, 2009  
Blogger Chef Murph said...

Molly I made these potatoes last night as an accompaniment for breaded rock fish and sauteed zucchini. They were super delicious and I accidentally glugged in some balsamic vinegar, which didn't hinder or harm the taste at all! Glad to know you're back and doing well. Best of luck with the restaurant. That's a rather courageous feat to take on, but a mighty heroic one as well.


8:15 AM, July 24, 2009  
Anonymous Anonymous said...

Congrats! When are you hoping to open the restaurant?

11:06 AM, July 24, 2009  
Anonymous Michelle @ Find Your Balance said...

Sounds delicious...I feel as though I can smell them too!

1:04 PM, July 24, 2009  
Anonymous Cat said...

I'm out of town so I can't cook this weekend, but I'll be dreaming about these potatoes until I can cook them next week.

1:34 PM, July 24, 2009  
Anonymous Anonymous said...

The chocolate chip cookies with sea salt and ice cream sound so delish! Can you post that recipe?

2:01 PM, July 24, 2009  
Blogger Miss Wahoo said...

OMG. I am embarrassed that it took me so long to figure out who "Holly" and "Mandon" were. Although, I really like the name Mandon! Someone who loves Makita power tools, yet seasons food judiciously with freshly ground pepper & kosher salt.

Molly, welcome back. I have resisted the urge to drive by and peek in Delancey's windows, but I may have to snoop one of these days. I the next few weeks go smoothly! And, I hope you'll have a nice, malty beer choice for me.

2:48 PM, July 24, 2009  
Anonymous jen said...

the most perfect of recipe's to come home to. and I really hope brandon is healing well and feeling much better. he took one for the team, that's for sure.

And can I just say, how is it that you can make a plastic bag of fingerling potatoes look so enchanting? i rely on such amusements here, i have you know. don't say i never warned you.

such an incredible time this is for you, m and b! ;)

we truly can't wait for an opportunity to visit.

8:35 PM, July 24, 2009  
Blogger Mommy of three said...

I just discovered a great recipe for Salsa Verde myself.
Maybe it is the right time of year for it. It was one of the best things I've had. Mine had less capers. I'll have to try yours and see if I like it better. Also want to try it on potatoes. I put mine on pizza, just because it was what I had. I think it would taste good on almost anything.
I love your recipes and your blog. I always come away inspired. Thanks.

11:00 PM, July 24, 2009  
Anonymous MKS said...

Glad you're back and cooking with us again too.

7:41 AM, July 25, 2009  
Anonymous Christine said...

Welcome back to the realm of cooking. Love the recipe. Thank you for thinking up my dinner for me tonight!

12:18 PM, July 25, 2009  
Blogger Jill said...

You are catching me bydelightful surprise with these frequent postings! So glad you are back and with a recipe! Those taters look amazing..any suggestions of what I can sub for the capers? We are not a caper family..or do you think I can leave them out? Best of luck with Delancy...I'm sure it will be a rockin' success!

6:24 PM, July 25, 2009  
Anonymous Anonymous said...

I just read your book and loved it. I must be living in the culinary dark world because I had never heard of you and stumbled across your book at the library. I am so happy to have found you!!!!

12:39 PM, July 26, 2009  
Blogger Sally said...

Thanks for the recipe - warmest wishes for Delancey I'm sure with all that passion and love it won't be anything less than sublime xxxx

5:24 PM, July 26, 2009  
Anonymous Camille said...

Dear dear Molly... It is so wonderful to have you back. I have to say that I have only been reading your blog for about six months and during that time, back tracked and read the lot. This entry here reminds me so much of your earlier blogging. Your enthusiasm just jumps off the screen! You're back, lady!

All the best with Delancy. Seriously. You and Brandon are going to be amazing with this. You have trusted yourself, trusted your husband and trusted this crazy thing that is life and change and it will repay you in spades.

9:33 PM, July 26, 2009  
Blogger Kelly-Jane said...

I've come to your blog via your book, I'm about half way through, and enjoying it a lot. I made Burg's potato salad on Saturday, and it's lovely.

Best of luck with your new venture :)

1:30 AM, July 27, 2009  
Anonymous DLAOKC said...

Had your salsa verde on roasted new potatoes Saturday night, and they were delish! Glad you are back and sharing your life with us again...

7:13 AM, July 27, 2009  
Anonymous Vicky said...

Am experimenting with potatoes in various guises for a dinner party in a couple of weeks - I can't wait to try this now! Oh, and I have broccoli in this week's organic fruit and veg package... so will follow your lead instead of my Ottolenghi cookbook, in whose rut I am currently stuck.

Thank you for sharing... and the restaurant sounds amazing!

8:27 AM, July 27, 2009  
Blogger Adelaide said...

Welcome back, Molly! You were missed.

I made the potatoes a couple of nights ago and they were so bright and delicious. Thanks!

9:02 AM, July 27, 2009  
Anonymous Bill Medifast said...

Amazing recipe. Thanks for sharing this. Can't wait to see many more in the future.

9:28 AM, July 27, 2009  
Anonymous otehlia cassidy said...

I love potatoes, but go through cycles where I seem to forget about them. I just bought a few and was boiling them up to cook with chorizo and peppers - one of my family's favorite meals.

I am one of those parsley non-users (capers, too, for that matter), so thanks for the great idea. Can't wait to try it.

1:55 PM, July 27, 2009  
Anonymous Julie Anne said...

My sister, friends and I have started stalking you, or, more properly, we've started stalking Delancey's incipient location. We drive by, salivating, at all hours of the day and night.

Cannot wait until you open.

How grateful we are that we live right here in Seattle - in Greenlake, Bryant, Phinney and Ballard, respectively - and will actually be able to enjoy Delancey first-hand when you open!

I believe this makes us envy-fodder for many of your commenters.

2:09 PM, July 27, 2009  
Blogger hello jamie: said...

Turns out this exact sauce (with a heavier pinch of hot pepper flakes for a little extra zing) is also excellent on pasta and chickpeas, or as a matter of fact, just chickpeas. Thanks for the vegan treat.

6:45 PM, July 27, 2009  
Blogger Nurit "1 family. friendly. food." said...

I would fire “Holly” and “Mandon”... Just kidding, of course.

9:18 PM, July 27, 2009  
Anonymous denise sakaki said...

Gauzy, dreamy photos of food... too beautiful. Glad to have you back!

11:03 PM, July 27, 2009  
Blogger Hadley said...

Our landlord mowed over our garden too! How sad!

7:31 AM, July 28, 2009  
Blogger Suzanne said...

I wish I lived out west so I could stop by for a pizza. In the interim, it's great to have you back and more great recipes to read and try.

I hope you will eventually post the menu at the restaurant so we can phone in our orders! (you'll send them frozen and packed in dry ice, right?)

12:08 PM, July 28, 2009  
OpenID iheartfilm said...

Yummy polaroids. :)

2:29 PM, July 28, 2009  
Blogger annie said...

i am SO GLAD you are back. and i am SO SAD that i left the pacific nw!

5:29 PM, July 28, 2009  
Blogger Terri's ThreadArt said...

Hi molly ~ I am really enjoying your book! I posted about it on my blog ~

Wishing you great success with the restaurant!
Lots of Love,

5:42 PM, July 28, 2009  
Blogger Soup and Song said...

Thanks for the wonderful recipe! I just made it tonight for the second time in a week. First made it w/ roasted potatoes as you suggested, and tonight, used it to dress steamed broccoli w/ a little bit of ditalini pasta mixed in, & topped it w/ parmesan. Delicious!

7:36 PM, July 28, 2009  
Anonymous Anonymous said...

Made these this weekend and took them to picnic at an outdoor music festival. Delicious!

1:20 PM, July 29, 2009  
Blogger Tea said...

Oh you weren't that crazy at the dishwasher at 1am. A bit of adrenalin, that's all. You were lovely, as was the food and the sunflowers and everything coming together. I'm so pleased for you both.

And I think the amazingness of Brandon's pizza has some serious competition from the amazing cookies you made. You guys, as a team, are undefeatable.

Sending big cheers of support and excitement for you. May you enjoy the heck out of the whole crazy/wonderful experience.

1:15 AM, July 30, 2009  
Anonymous marsha said...

I'm finally getting back into cooking. I'm so tired of mustard chicken as is my family. I look foward to attempting something new from your blog.

8:40 AM, July 30, 2009  
Anonymous Rachel said...

Molly, I know I've said this already but I really am so glad you're back. Be-earlied congratulations and all the very best for the official opening. It feels a little strange to say this, given I don't really know you, but I feel so proud of you for what you've accomplished. You give me hope.

Oh, and I made the salsa verde tonight and served it with roasted potatoes a la Delia Smith - yum, another Molly Wizenberg addition to our home recipe collection!


7:19 PM, July 30, 2009  
Anonymous Christine said...

I love capers. This will be a fantastic way to make my potatoes so yummy! Muauahahahaha!

Best wishes on the Restaurant you two! How very exciting! *eeks*

10:56 AM, July 31, 2009  
Anonymous jessiev said...

YAY, molly, a new recipe! and we just bought a basket of new small potatoes from the amish farm down the road. time to dig out the capers! thanks!

9:16 PM, August 03, 2009  
Blogger Wendy said...

I just wanted to say that I didn't even finish reading this post before I got up to make the recipe! It was delicious; I poured it over everything... the roasted new potatoes, the heirloom tomatoes and the tiny piece of steak. Here's a photo of how it turned out: http://su.pr/5C3zCB

10:34 AM, August 04, 2009  
Anonymous Keli Senkevich said...

I had some of this dressing left after tossing it with potatoes and green beans a few nights. So, I drizzled the rest over a salad of sliced tomatoes mixed with parsley and feta cheese. And, I topped it off with some balsamic vinaigrette. It was pretty amazing. Thanks for the recipe.

9:53 PM, August 04, 2009  
Blogger Hippy Chick said...

These look delightful. I will make them when I'm at the beach this week!

2:54 PM, August 15, 2009  
Blogger candycane said...

just made this recipe....YUMMY! thanks!!!!

6:01 PM, August 26, 2009  
Blogger Emily said...

This is delicious. Great idea, Molly!

8:26 PM, September 02, 2009  
Anonymous swally said...

These potatoes sound great, I'm so glad I found your blog! Good luck with Delancy!

11:52 AM, November 13, 2009  
Blogger BaydraOtis said...

hey I really love your blog... and your photos. what are you using to for that soft dreamy effect. Is is photoshop action or....?

9:28 PM, February 27, 2010  
Blogger Molly said...

Thanks, BaydraOtis! These photos are all Polaroids - real ones, not digital approximations - that I scan and upload. I do use PhotoShop to edit out dust and the like, but otherwise, this is what they look like! Polaroid film is terrific.

6:42 PM, February 28, 2010  
Anonymous Katherine @ eggton said...

Molly, Everyone:

I just made this salsa verde and put it on boiled red potatoes (split in two) and green beans that I got at the farmer's market. I brought it to a picnic where we ate on a quilt and listened to a band. It was perfect on all levels! Great recipe.

6:50 AM, June 11, 2013  

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