Chimichurri Potatoes
Update roasted potatoes with a Latin twist! Crispy baby potatoes are tossed in tangy, garlicky, herbaceous chimichurri sauce for a fabulous side dish.
Servings: 6 servings
Calories: 163kcal
Ingredients
- 2 pounds baby potatoes washed, dried, cut in half
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Chimichurri Sauce
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar or lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put all chimichurri ingredients into a food processor or blender, and blend until all herbs are finely chopped. You can also chop the herbs by hand, to a very small size.
- In a bowl or zip top bag, toss the potatoes, salt and pepper with the fresh chimichurri sauce. Use about ¼-1/2 of the chimichurri now, and save the rest to serve with your meal. Coat the potatoes in the sauce well, then place the potatoes in one layer on the parchement-lined baking sheet.
- Bake for 50 minutes to 1 hour, or until potatoes are crisp, browned, and tender in the center.
- Serve immediately with chimichurri sauce.
Nutrition
Calories: 163kcal