Roasted Potatoes with Chimichurri Sauce

Roasted Potatoes with Chimichurri Sauce


Potatoes are one of my favorite vegetables to comfort my mood and satisfy my cravings. Besides pasta, I could eat potatoes every single day. I mean, you can make potatoes in so many different ways, and to be quite honest, I could eat them seriously every day. Potatoes and I have this magical connection since I was a little girl and roasted potatoes hold a special place in my heart. As funny as it sounds, I’m not joking. It reminding me of my grandma’s roasted potatoes and a whole chicken that she’d made in her wood burning stove every Sunday when I’d come to visit. I didn’t have many amazing memories but remembering her always makes me smile.

Anyhow, I hope you all enjoy this delicious recipe.

Happy Cooking!

Roasted Potatoes with Chimichurri Sauce

Roasted Potatoes with Chimichurri Sauce 
Serves 4
Prep time: 10 minutes 
Cook time: 40 minutes 
Total time: 50 minutes
Meal type: Side Dish 
inspiration via Donna Hay magazine 

Ingredients:
  • 5 Medium Yellow potatoes (peeled and chopped)
  • 2 tablespoons olive oil
  • Sea salt and Cracked black pepper to taste
  • 100g wild rocket (arugula) leaves (to serve) instead
  • *I Used 1 Bunch of Organic Spinach

Chimichurri sauce

  • 1/3 cup flat leaf parsley (chopped)
  • 1 tablespoon oregano (chopped)
  • 2 teaspoons rosemary (chopped)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried chilli flakes
  • 1 clove garlic, finally chopped
  • 1 bay leaf
  • 3 tablespoons red wine vinegar *I used Lemon juice
  • 3 tablespoons olive oil
  • Sea salt and Cracked Black pepper to taste

Directions:

  1. To make the chimichurri sauce: place the parsley, oregano, rosemary, paprika, chili flakes, garlic, bay leaf, vinegar, olive oil, salt and pepper in a bowl and mix to combine. Set aside.
  2. Preheat oven to 220 C (425 F). 
  3. Place the potato in a large saucepan of salted cold water over high heat and bring to the boil. 
  4. Cook for 10 minutes or until the potato is just tender. 
  5. Drain, return the potato to the pan and cook for 1 minute to remove excess moisture. Shake the pan to fluff the potato. 
  6. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40-45 minutes or until crisp and golden.

Serve the potatoes with the chimichurri sauce and rocket leaves.

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MUCH LOVE, AND PEACE TO ALL…
                            
SANDRA

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