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Cilantro Chimichurri and Garlic Roasted Potatoes
Ready Time: 65min
Prep Time: 20min
Cook Time: 45min
Roast ahead these flavorful garlic potatoes and pack for an easy lunch with a cilantro chimichurri.
Garlic Roasted Potatoes
1 ½ – 2 lbs assorted baby potatoes, washed and cut into quarters
¼ cup olive oil
3 cloves garlic, diced
Salt and pepper
1 cup fresh cilantro
⅔ cup fresh parsley
2 cloves garlic
¼ cup red wine vinegar
⅔ cup olive oil
½ tsp kosher salt
½ tsp black pepper
¼ tsp crushed red pepper flakes
Prep Time: 20min | Cook Time: 45min
Preheat oven to 400 °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.
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