Chimichurri Roasted Potatoes: A Flavorful Side Dish Recipe

Ingredients

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

Instructions

1. Preheat your oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper for easy cleanup.
2. Place the cubed potatoes in a large bowl, then cover them with cold water. Let them soak for a minimum of 5 minutes.
3. Drain the water from the potatoes and thoroughly pat them dry using paper towels or a clean kitchen towel. Return the potatoes to the bowl, drizzle with 2 tablespoons of olive oil, and generously season with salt and pepper. Transfer the potatoes to the prepared baking sheet, ensuring they are spread out in a single, even layer.
4. Bake in the preheated oven until the potatoes are nicely browned on the bottom and edges, approximately 35 minutes.
5. While the potatoes are baking, prepare the chimichurri sauce. In a bowl, combine the parsley, basil, garlic, 2 tablespoons of olive oil, vinegar, and a pinch of salt. Stir well and allow the mixture to sit as the potatoes finish baking, allowing the flavors to meld.
6. Once the potatoes are done, remove them from the oven and transfer them to a large serving bowl. Add the chimichurri sauce to the hot potatoes and mix thoroughly until all the potatoes are evenly coated.

Nutrition

• Calories: 291 kcal
• Fat Content: 14 g
• Fiber Content: 4 g
• Sugar Content: 2 g
• Sodium Content: 58 mg
• Protein Content: 5 g
• Carbohydrate Content: 39 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g