Chimichurri Roasted Potatoes
Chimichurri Roasted Potatoes are a flavorful twist on classic roasted potatoes. This dish involves tossing potato chunks with a vibrant chimichurri sauce made from fresh parsley, garlic, olive oil, and other herbs and spices. The potatoes are then roasted until crispy on the outside and tender on the inside, infusing them with the zesty and herbaceous flavors of the chimichurri sauce. It's a delicious and easy-to-make side dish that pairs well with grilled meats, fish, or as part of a vegetarian meal.
Ingredients
- 2 pounds red potatoes, cut into 1 1/2-inch cubes
- 4 tablespoons olive oil, divided
- salt and ground black pepper to taste
- ½ bunch Italian parsley, chopped
- ½ bunch fresh basil, chopped
- 4 medium garlic cloves, minced
- 2 tablespoons red wine vinegar
Instructions
- 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 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; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch 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.
Nutrition
Calories: 291kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 58mgPotassium: 1125mgSugar: 2gVitamin C: 32mgCalcium: 58mgIron: 3mg
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