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Gerard Craft’s simple recipe for salsa verde gave our knife skills a real workout. But we’re grateful for the practice, as it yielded a versatile sauce we’ll be serving with everything from grilled steaks to roasted vegetables. For starters, we’ll use the salsa verde to dress the chef’s smashed fingerling potatoes, which he serves at his just-opened St. Louis restaurant, Pastaria. The potatoes are soft and crispy and plenty great on their own, but the verdant salsa verde is the real star: The combination of delicate herbs and briny caper berries truly makes the dish pop on the plate.
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