Description
Roast ahead these flavorful garlic potatoes and pack for an easy lunch with a cilantro chimichurri.
Ingredients
Scale
- 1 ½ – 2 pounds assorted baby potatoes (washed and cut into quarters)
- ¼ cup olive oil
- 3 cloves garlic (diced)
- Salt and pepper
Chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 2 cloves garlic
- ¼ cup red wine vinegar
- 2/3 cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, combine quartered potatoes, olive oil, and minced garlic. Toss to coat.
- Spread potatoes out on a baking sheet and season with salt and pepper. Cook for 45- 60 minutes, turning about every 15 minutes, until potatoes are soft with crispy exteriors.
- While the potatoes are cooking, combine chimichurri ingredients into a food processor and pulse until for about 5 -10 seconds, or until small pieces of cilantro and parsley are left. Set aside.
- As soon as potatoes are cooked, transfer to plate and top with chimichurri. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side