Golden, crispy potatoes meet the lively zing of large-leaf sorrel in a culinary love story that unfolds in every crunchy bite.
Blanching the potatoes beforehand helps them brown and get crisp in very little oil.
Slice the potatoes thin. Steam over boiling water, covered, until barely tender- about 5 minutes.
Heat a well-seasoned cast-iron skillet over medium-high heat. Swirl in the oil so that the bottom of the pan is well coated.
Pat the potatoes dry and layer them evenly in the skillet. Reduce the heat to medium and let the potatoes sizzle, without stirring, until browned, about 4 minutes on each side. Just before you remove the potatoes from the heat, sprinkle on the sorrel and stir to mix. Serve warm.