Chimichurri Potato Salad with Crispy Roasted Potatoes and Fresh Herbs
By Olivia Hayes
Cook
25 min
Total
25 min
Servings
4
This Chimichurri Potato Salad bakes for 25 minutes at 450 degrees Fahrenheit․ The quick cook time allows this dish to be prepared easily alongside other meal components․ Baby potatoes have a brown‚ flavorful crust when baked and pair well with chimichurri sauce made with lemon‚ cilantro‚ parsley‚ garlic‚ jalapeño‚ and red pepper․
Make the sauce in two batches by mincing garlic‚ jalapeño‚ and green onions and mixing with parsley‚ cilantro‚ oregano‚ lemon juice‚ crushed red pepper‚ salt‚ and black pepper․ Set aside the extra virgin olive oil to prevent it from mixing with other ingredients in the sauce․ Divide 1½ cups of the sauce into two batches‚ using one batch to season cut potatoes before baking and the other as a topping for baked potatoes․
After 25 minutes of baking‚ take out the potatoes․ They should be roasted and crisp around the edges․ Letting the potatoes cool to room temperature is part of the recipe process so the remaining chimichurri can be added․ A common error when making this recipe is to use all the chimichurri before baking‚ with no fresh herb mixture left for serving with the salad․
Serve chimichurri at room temperature or cold with other grilled foods‚ as suggested in the article for serving on days when you will grill․ The chimichurri recipe can also be prepared ahead of time․ Find uses for leftover chimichurri during the week‚ such as a sauce for grilled tofu‚ vegetables‚ pasta‚ and cauliflower steak․ Save some chimichurri to top potato salad․
Why you'll love this recipe
- Suitable for a weeknight dish because potatoes need 25 minutes to cook at 450°F‚ and the blender or chopper can handle the sauce work quickly․
- Uses one pan for roasting and one bowl to prepare chimichurri‚ low number of dishes to wash without requiring special cookware․
- Allows tasting and adjusting of flavors because salt and pepper are listed among other ingredients to taste and can be added to the potato and herb sauce separately․
- Allows continued access to shopping choices because other potato varieties can be used as substitutes for specialty baby potatoes․
- Other potato varieties may need to be halved or quartered to cook properly․
- Uses many different herbs to make a versatile chimichurri sauce with parsley‚ cilantro‚ green onions‚ garlic‚ lemon juice‚ and seasonings․
- Adds common ingredients likely available in your home or garden‚ such as lemon‚ garlic‚ oregano‚ jalapeños‚ and crushed red pepper‚ to balance the roasted potatoes․
Ingredients
- •1 ½ cups chimichurri
- •2 lbs baby potatoes (halved or quartered, depending on size)
- •salt (to taste)
- •pepper (to taste)
- •½ cup extra virgin olive oil (good quality preferred)
- •1 ½ cups parsley (roughly chopped)
- •1 cup cilantro (roughly chopped)
- •4 cloves garlic
- •4 sprigs green onions
- •1 jalapeño
- •1 lemon (juiced)
- •1 tsp oregano (fresh or dry)
- •2 ½ tbsp red crushed pepper
- •cracked black pepper (to taste)
Instructions
- 1
Preheat the oven to 450°F.
- 2
Add the garlic cloves, jalapeño, and green onions to a chopper or blender.
- 3
Blend coarsely.
- 4
Add the parsley, cilantro, oregano, lemon juice, red crushed pepper, salt, and pepper.
- 5
Blend until everything comes together.
- 6
Transfer the mixture to a bowl, add the olive oil, and mix well.
- 7
Add the halved potatoes to a pan and generously season with salt and pepper.
- 8
Add half of the chimichurri and mix well.
- 9
Bake for 25 minutes at 450°F.
- 10
Cool the roasted potatoes to room temperature.
- 11
Add the remaining chimichurri to the potatoes and mix well.
- 12
Serve.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
