Chimichurri Potatoes
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
3 mins
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Cook Time
50 mins
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Total Time
53 mins
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Servings
6 servings
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Calories
163 kcal
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Cuisine
South American, American, International
Chimichurri Potatoes
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Update roasted potatoes with a Latin twist! Crispy baby potatoes are tossed in tangy, garlicky, herbaceous chimichurri sauce for a fabulous side dish.
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Ingredients
- 2 pounds baby potato washed, dried, cut in half
- 1 tsp kosher salt
- 1 tsp black pepper freshly cracked
Chimichurri Sauce
- 1/4 cup parsley fresh
- 1/4 cup cilantro fresh
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp 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 1/4-1/2 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 Information
Show Details
Calories
163kcal
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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