Roasted Potatoes with Arugula Chimichurri
User Reviews
0
0 reviews
Unrated
Roasted Potatoes with Arugula Chimichurri
Report
Golden brown roasted potatoes are tossed with a bright and peppery arugula chimichurri sauce for a fabulously flavorful side dish.
Share:
Ingredients
- 1 ½ pounds baby Yukon Gold potatoes
- 1 tablespoon extra virgin olive oil
For Arugula Chimichurri:
- 4 oz baby arugula
- 3 cloves fresh garlic peeled and coarsely chopped
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon flake sea salt or to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut potatoes in half, or, if using larger potatoes, cut into even 1-inch pieces. Toss with 1 tablespoon olive oil and a generous pinch of salt. Dump onto prepared baking sheet, arranging so cut sites are down.
- Roast for 20 minutes until bottoms are nice and golden brown, then use a thin spatula to release the potatoes from the parchment and toss until cut sides are facing up. Roast for about 10 minutes more until potatoes are tender all the way through.
- While potatoes are roasting, prepare the chimichurri: combine arugula, garlic, red wine vinegar, and pepper flakes in a food processor. Pulse until arugula is evenly chopped, then drizzle in olive oil, scraping down the sides as you go. Taste, and season with salt as needed.
- Transfer roasted potatoes to a large bowl. Add arugula chimichurri and toss until evenly coated. Serve immediately (while you can reheat leftovers, the chimichurrri will turn slightly brown although it still tastes fine).
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Warm Salad of Mushrooms and Roasted Butternut Squash with Arugula and Gorgonzola
American
0.0
(0 reviews)
