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 reminded 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!

Print

Roasted Potatoes with Chimichurri Sauce

Course Appetizer, Side Dish

Cuisine American

Keyword baking, brunch, breakfast,

Author Sandra | Sandra's Easy Cooking

Ingredients

• 5  Medium Yellow potatoes peeled and chopped
• 2 tablespoons olive oil
• Sea salt and Cracked black pepper to taste
• 100 g 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 chili flakes
• 1 clove garlic  finely 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

Instructions

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.
7. Serve the potatoes with the chimichurri sauce and rocket leaves.