Step 1

Preheat oven to 425°F. Place large sheet pan onto the lowest rack in your oven.

Step 2

Grate garlic with a microplane into a medium bowl. Add anchovy paste.

Step 3

Rough chop your herbs and arugula and place on a cutting board along with rinsed and drained capers. Chop until thoroughly minced and add to the bowl with the garlic and anchovy. Add 1/2 teaspoon of kosher salt and a pinch of fresh ground black pepper.

Step 4

Add 1/2 cup of the olive oil and mix. If you want it looser, add more, up to 2/3 cup total. Season with kosher salt and black pepper to taste. Set side. Can be made up to 4 days ahead. Allow to come to room temperature before using.

Step 5

Wash potatoes. Peel them if you prefer. Dice into pieces 1/2 to 1 inch in size. Place in a bowl with 1 sprig of chopped rosemary, salt, and pepper. Add olive oil and toss.

Step 6

Carefully remove sheet pan from the oven and spread potatoes on the pan. Place in 425°F oven for 10 to 15 minutes, toss, and return to the oven. Roast another 10 to 15 minutes (depending on the size of the dice), until crisp.

Step 7

Place crispy roasted potatoes in a bowl or platter and drizzle all over with salsa verde. Sprinkle with flaky sea salt, if desired. Serve warm