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.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 400°F (204°C).
- 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 in a food processor and pulse for about 5-10 seconds, or until small pieces of cilantro and parsley remain. Set aside.
- As soon as potatoes are cooked, transfer to a plate and top with chimichurri.
- 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