Chimichurri Roasted Potatoes

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 291 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons red wine vinegar
• ½ bunch fresh basil, chopped
• 2 pounds red potatoes, cut into 1 1/2-inch cubes
• ½ bunch Italian parsley, chopped
• 4 medium garlic cloves, minced

Recipe Instructions

Step 1

Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.

Step 2

Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.

Step 3

Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.

Step 4

Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.

Step 5

Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.

Step 6

Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.