Name: Chimichurri Roasted Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Red potatoes, cut into 1 1/2-inch cubes - 2 pounds; Olive oil, divided - 4 tablespoons; Salt and ground black pepper to taste - 4 tablespoons; Italian parsley, chopped - ½ bunch; Fresh basil, chopped - ½ bunch; Garlic cloves, minced - 4 medium; Red wine vinegar - 2 tablespoons

Ingredients for - Chimichurri Roasted Potatoes

1. Red potatoes, cut into 1 1/2-inch cubes 2 pounds

2. Olive oil, divided 4 tablespoons

3. Salt and ground black pepper to taste 4 tablespoons

4. Italian parsley, chopped ½ bunch

5. Fresh basil, chopped ½ bunch

6. Garlic cloves, minced 4 medium

7. Red wine vinegar 2 tablespoons

How to cook deliciously - Chimichurri Roasted Potatoes

1 . Stage

Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.

5 . Stage

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.

6 . Stage

Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.