Where would you like to go?
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.
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to