These chimichurri 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.
Preparation Details
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4
Ingredients
- 2 pounds red potatoes, cut into 1 1/2-inch cubes
- 4 tablespoons olive oil, divided
- salt and ground black pepper to taste
- ½ bunch Italian parsley, chopped
- ½ bunch fresh basil, chopped
- 4 medium garlic cloves, minced
- 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 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; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch 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.
