The Most ADDICTIVE Potatoes | Roasted Potatoes with Chimichurri Sauce
These Roasted Potatoes with Chimichurri Sauce are seriously the most addictive potatoes I have ever tasted. They´re packed with flavors, super easy to make and made with the simplest ingredients. The perfect side dish for any meal, but they´re so good, they might just steal the show.
To make this recipe, I used new potatoes. But you can also use yukon gold, golden delight or even red potatoes. Either way, make sure to use potatoes that are more waxy than starchy, as they hold their shape better when roasted and won´t get mushy.
For the chimichurri sauce, I used half of a red Spanish chilli, which is more on the mild side. If you can´t find Spanish chillis in your area, you can use any type of red chilli you like. And if you want more heat, double down on the chilli.
TIPS & TRICKS to Make this Recipe: To roast the potatoes, I used the bake + broil option at the same time. Which is the bottom and top heat. If your oven can´t do both functions at the same time, just bake them for a little longer, and get in there at the half way point and flip the potatoes so they´re evenly roasted.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make Roasted Potatoes with Chimichurri Sauce
Roasted Potatoes with Chimichurri Sauce
FOR THE POTATOES
- 3 medium-sized potatoes
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash black pepper
FOR THE CHIMICHURRI SAUCE
- 3 tbsp extra virgin olive oil 45 ml
- 3/4 tbsp sherry vinegar 12 ml
- 1/4 cup finely chopped fresh parsley 16 grams
- 2 cloves garlic
- 1/2 red chilli
- 1/2 tsp dried oregano .50 grams
- pinch sea salt
- dash black pepper
Peel the potatoes, wash them and pat dry, then cut each one into small pieces that are 1/2 inch (1.25 cm) thick, transfer into a large bowl, drizzle in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, toss together until well mixed
Add the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer and evenly spaced out, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Meanwhile make the chimichurri sauce, add 3 tbsp extra virgin olive oil into a bowl, along with 3/4 tbsp sherry vinegar, 1/4 cup finely chopped fresh parsley, 2 cloves garlic finely minced, 1/2 red chilli finely chopped (seeds removed), 1/2 tsp dried oregano and season with sea salt & black pepper, mix together until well mixed and set aside
After about 40 minutes the potatoes should be perfectly roasted, remove them from the oven, let them sit at room temperature for a couple of minutes, then transfer them into a bowl and pour the chimichurri sauce over them, gently mix together so all the potatoes are coated in the sauce, transfer into a serving dish and serve at once, enjoy!
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25 . Jan . 2022
So good! Making your indian chickpea curry tonight. Thanks as always 🙂
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