Roasted Potatoes with Salsa Verde

1. Preheat the oven to 350°F (180°C). Grease a baking sheet with olive oil.
2. Arrange potato slices in a single layer on prepared baking sheet. Drizzle 2 tablespoons olive oil over the potatoes; season with salt and pepper.
3. Roast in preheated oven for 20 minutes, turn, and continue to roast until crisp and golden, about 20 minutes more.
4. Combine tomatillos, chile pepper, 1 onion third, and garlic clove in a saucepan; add just enough water to cover. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until tomatillos are tender, 6 to 7 minutes; drain.
5. Pour tomatillo mixture into a blender; add remaining onion, cilantro, and salt. Pulse mixture until smooth. Alternately, blend tomatillo mixture in the saucepan using an immersion blender.
6. Spoon salsa verde over individual servings of roasted potatoes immediately before serving.

Mealthy Tip Tomatillos look like small green tomatoes but they are actually a member of the gooseberry family. They are covered with papery husks that must be removed before using. After removing the husks, wash the tomatillos thoroughly because they are pretty sticky and can attract a lot of dirt.