| Course | Side Dish |
|---|---|
| Cuisines | Spanish |
| Cooking Methods | Roasting |
| Diets | Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian, Whole 30 |
| Main categories | Comfort, Kid Friendly, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | An Le |
| Special Occasions | Other Occasion, Passover, Rosh Hashanah |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Food Processor, Mixing bowls, Oven, Sharp knifesIngredients
- 5 pound purple potatoe or red potato
- 2 teaspoon Kosher salt
- ½ cup extra virgin olive oil
For Sauce
- 1 bunch fresh parsley
- 1 bunch fresh cilantro
- ½ cup extra virgin olive oil
- 2 clove garlic
- ½ teaspoon Kosher salt
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 350 F
- Place all chimichurri ingredients in a processor and blend and set aside
- Cut potatoes into 1/4ths
- Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
- Roast in oven at 350 until soft about 30-40 minutes
- Put potatoes in a mixing bowl and fold in chimichurri sauce. Serve warm.
Nutrition
Calories: 369kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 991mg | Fiber: 5g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 53mg | Calcium: 38mg | Iron: 2mg
Purple Potatoes with Chimichurri Sauce
$40.00 cooking fee
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