Chimichurri Roasted Potatoes Recipes

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CRISPY SMASHED POTATOES WITH CHIMICHURRI DRESSING



Crispy Smashed Potatoes with Chimichurri Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

3 pounds mini Yukon Gold potatoes, about golf ball-size
1/4 cup salt
1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
Chimichurri, recipe follows
2 cloves garlic, finely chopped
1/4 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 cup olive oil
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
  • Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
  • Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
  • Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.

CHIMICHURRI ROASTED POTATOES



Chimichurri Roasted Potatoes image

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

Provided by JennCrippen

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
  • Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
  • Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
  • Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
  • Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
  • Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g

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