Ingredients

• 2 lbs small red skin potatoes, 3/4-inch chunks
• 1/2 C parsley, chopped
• 1/4 C extra virgin olive oil
• 3 T chives, thin slice
• 3 T capers, drained
• 2 T orange juice
• 1 T white wine vinegar
• 1 t orange zest
• 1 t thyme, chopped
• 1 med shallot, fine chop
• 1 cl garlic, fine chop
• 1 bulb fennel, shaved crosswise

Instructions

1. Coat the potatoes with olive oil, season with salt and pepper, then roast on a greased cookie sheet at 450 until tender and browned, about 20 to 30 minutes, turning as necessary.
2. Whisk together olive oil, orange juice, and vinegar, then mix in the parsley, chives, capers, orange zest, thyme, shallot and garlic to make the salsa verde. Season to taste.
3. Toss the potatoes and fennel into the dressing, plate, and serve warm or cold.