Argentina on your plate: Try this chimichurri potatoes recipe
Chimichurri, originating from Argentina, is a vibrant, herbaceous sauce traditionally used with grilled dishes. In this vegetarian rendition, we're enhancing roasted potatoes with its flavors, introducing a novel culinary twist. This approach not only honors the sauce's Argentine roots but also demonstrates its versatility in vegetarian cuisine. Embark on a flavorful journey with this dish. Ready your taste buds and let's begin cooking.
Gather the following ingredients
For this dish, gather two pounds of halved baby potatoes, three tablespoons of olive oil, one teaspoon of salt, and half a teaspoon of black pepper. For the sauce, mix one cup chopped parsley, four minced garlic cloves, two tablespoons chopped oregano, half a cup of olive oil, two tablespoons red wine vinegar, one teaspoon red pepper flakes, and salt to taste.
Preparing the potatoes
Begin by heating your oven to 400 degrees Fahrenheit. Toss halved baby potatoes with three tablespoons of olive oil, one teaspoon of salt, and half a teaspoon of black pepper in a large bowl until well-coated. Arrange them on a baking sheet in a single layer without overcrowding. This ensures they roast evenly and develop a crispy exterior.
Roasting the potatoes
Place the baking sheet in the preheated oven and roast for about 25-30 minutes or until the potatoes are golden brown and fork-tender. Halfway through roasting time make sure to flip or stir them around for an even roast on all sides. This step is crucial for achieving that perfect balance between crispy on the outside and soft on the inside.
Making chimichurri sauce
As the potatoes roast, prepare the chimichurri. In a bowl, combine one cup parsley and four minced garlic cloves. Add two tablespoons of fresh oregano and a half-cup of olive oil. Stir in two tablespoons of red wine vinegar, one teaspoon of red pepper flakes, and salt to taste. Mix until the ingredients are fully blended into a vibrant sauce for the potatoes.
Combining & serving
Once the potatoes are golden, remove them from the oven and let them cool briefly. Toss them with the chimichurri sauce to coat each piece thoroughly. Let the potatoes sit for a few minutes to allow the flavors to meld. Serve them warm as a delightful side or a main dish, relishing the fresh burst of flavor in every bite.
