Squid with Watercress Salsa Verde

Ingredients

• For the potatoes and salsa verde:
• 1 pound Yukon gold potatoes
• 1 bunch watercress, about 3 ounces, any tough stems removed
• 1/2 bunch flat-leaf parsley, with stems
• 1 thinly sliced garlic clove
• Zest and juice of one lemon, divided
• Pinch red chili flakes
• 1 anchovy
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• 1/4 cup vegetable oil
• 3 tablespoons olive oil, divided
• For the squid:
• 1 1/4 pounds squid
• 1 tablespoon olive oil
• 2 garlic cloves, cut into slivers
• 1/2 teaspoon aleppo pepper (optional)
• 1/2 teaspoon paprika
• Salt to taste

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