Cilantro Chimichurri and Garlic Roasted Potatoes

PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
Roast ahead these flavorful garlic potatoes and pack for an easy lunch with a cilantro chimichurri.
By Jessica Potts

The one habit I’m especially trying to kick this year is going out to eat for lunch. It seems like towards the end of 2015 I was going out every day! What’s worse is that I live about 15 minutes from my office so I could easily go home for lunch. It’s wasted money that usually comes with a lot of extra and unneeded calories!

You know what would sway me into going home or packing a lunch? A delicious meals made with fresh ingredients that pack tons of flavor, just like these garlic roasted baby potatoes with cilantro chimichurri. Yes – that’s a mouthful, and it’s a tasty mouthful at that.

And not only do these potatoes pack a ton of flavor, they also pack a ton of nutrients. Potatoes are an excellent source of vitamin C, B6 and iron and when eaten with the skin on (like here), they add fiber to your diet. Did you also know that one medium-size potato has just 110 calories and is absolutely fat-, sodium and cholesterol free, making them downright undeniable for any diet.

Plus these potatoes are so easy to make! Simply bake and then top with this vibrant green and fresh chimichurri sauce. I’ve even made these up ahead of time and then just reheat them when I’m ready.

For another great lunch idea, try making this potato frittata ahead of time and enjoying warm or cold for lunch.

Cilantro Chimichurri and Garlic Roasted Potatoes

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• Author: Jessica Potts
• Total Time: 75 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore, Gluten-Free

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Description

Roast potatoes with tons of garlic, then top with a vibrant cilantro chimichurri sauce. Perfect for a simple weeknight dinner or a make-ahead lunch.

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Ingredients

Units USM Scale 1x2x3x

• 1.5-2 lbs (680-907 g) assorted baby potatoes
• 0.25 cups (59 ml) olive oil
• 3 cloves garlic
• Salt and pepper
• 1 cups (237 ml) fresh cilantro
• 0.67 cups (158 ml) fresh parsley
• 2 cloves garlic
• 0.25 cups (59 ml) red wine vinegar
• 0.67 cups (158 ml) olive oil
• 0.5 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp crushed red pepper flakes

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Instructions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, combine quartered potatoes, olive oil, and minced garlic. Toss to coat.
3. Spread potatoes out on a baking sheet and season with salt and pepper.
4. Cook for 45-60 minutes, turning about every 15 minutes, until potatoes are soft with crispy exteriors.
5. While the potatoes are cooking, combine chimichurri ingredients in a food processor and pulse for about 5-10 seconds, or until small pieces of cilantro and parsley remain. Set aside.
6. As soon as potatoes are cooked, transfer to a plate and top with chimichurri.
7. Serve immediately.

Notes

• For crispier potatoes, use smaller, uniform-sized potatoes and avoid overcrowding the baking sheet.
• To make the chimichurri ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
• Substitute other herbs like oregano or chives for some of the cilantro or parsley in the chimichurri for a different flavor profile.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Latin

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 2
• Sodium: 300
• Fat: 20
• Saturated Fat: 4
• Unsaturated Fat: 16
• Carbohydrates: 35
• Fiber: 4
• Protein: 4

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• Roasted Garlic Tomato Sauce
• Miso and Roasted Garlic Mashed Potatoes
• How to Make Chimichurri Sauce