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Purple Potatoes with Chimichurri Sauce

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$43.33 Cooking Fee
Serving Size: 1 cup
Recipe adapted from:
An Le
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • 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 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook30
Total Time40 minutes
Recipe Serving Size10



  • 5 pound purple potato or red potato
  • 2 teaspoon Kosher salt
  • 1/4 cup extra virgin olive oil

For Sauce

  • 1 bunch Italian parsley
  • 1 bunch fresh cilantro
  • ½ cup extra virgin olive oil
  • 2 clove garlic
  • ½ teaspoon Kosher salt
  • 1 teaspoon dry oregano
  • 2 tablespoon red wine vinegar

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Food Processor, Mixing bowls, Oven, Sharp Knives
Reheating/Serving Instructions

Heat in a sauté pan over medium heat until heated through.


Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 599mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg

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