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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.
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Preheat oven to 220 C (425 F).
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Place the potato in a large saucepan of salted cold water over high heat and bring to the boil.
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Cook for 10 minutes or until the potato is just tender.
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Drain, return the potato to the pan and cook for 1 minute to remove excess moisture. Shake the pan to fluff the potato.
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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.
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Serve the potatoes with the chimichurri sauce and rocket leaves.