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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 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
Ingredients
Ingredients
- 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 KnivesReheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.
Nutrition
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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