Side Dish

Cilantro Chimichurri and Garlic Roasted Potatoes

  • Ready Time: 65min
    1 Review
  • Prep Time: 20min
    Cook Time: 45min
  • Potato Type: Petite
  • Serves: 4
    Prep Method: Baked
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Description

Recipe by: Jessica Potts

Roast ahead these flavorful garlic potatoes and pack for an easy lunch with a cilantro chimichurri.

Ingredients

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

Chimichurri

  • 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

Preparation
Prep Time: 20min | Cook Time: 45min

  1. Preheat oven to 400 °F.
  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. Cook for 45- 60 minutes, turning about every 15 minutes, until potatoes are soft with crispy exteriors.
  4. 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.
  5. As soon as potatoes are cooked, transfer to plate and top with chimichurri. Serve immediately.

Nutrition

Calories630
Fat50g
Sodium370mg
Vitamin C35%
Carbohydrates43g
Fiber4g
Protein6g
Potassium1050mg

1 Review

EF 2 years ago

So delicious and super easy to make!

EF 2 years ago

So delicious and super easy to make!

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