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My review
Chimichurri Roasted Potatoes
30
JennCrippen
"These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color."
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Ingredients
55 m servings 291Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
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5/12/2019
Awesome! I doubled the chimichurri recipe as I wanted to serve extra on the side with grilled steaks. Absolutely delicious! Served with a simple spinach salad and everyone enjoyed a fabulous ...