Tuesday, July 9, 2013

Chimichurri Potatoes


I love chimichurri. If you read the blog at all, you might have already seen my Argentinian flank steak with chimichurri or my roasted chicken with the stuff . I often toss roast veggies in the sauce straight out of the oven but I had never thought of actually roasting them WITH the chimichurri until I saw the recipe in the Summer 2013 LCBO Food and Drink. The chimichurri recipe looked like a good, solid base but I like to add cilantro, use half the garlic and skip the red pepper flakes.



I made these as part of our Canada Day BBQ and they were perfect. I like to avoid potato salads with mayo for these types of events and was getting bored of just plain old roasted mini potatoes to be honest. They were easy to whip up ahead of time and leave out for a couple of hours until it was time to eat. One less thing to either make last minute OR try to find room in the fridge for it and nobody died. People not dying from eating my food is always the sign of a great BBQ, in my books.


Chimichurri Potatoes

serves 10 to 12 

adapted from LCBO Food and Drink

1 cup italian parsely leaves1/4 cup fresh oregano leaves
1/4 cup fresh cilantro, chopped
3 cloves garlic, chopped
1/4 cup red onion, chopped
1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp ground cumin
1/2 tsp salt
few grinds of pepper

4 lbs(approx 2kg) mini potatoes or fingerling potatoes




Mix all of the ingredients except the potatoes together in the bowl of a food processor and pulse until well ground and has a pesto like consistency.I like to make it ahead - at least a few hours and up to 3 or 4 days.
Preheat the oven to 400F.
Toss the potatoes with about 3/4 of the sauce. Spread the potatoes out on to a large baking sheet. If your sheet is too crowded, use two sheets and rotate the baking pans halfway through cooking time. Roast them for about 25 to 30 minutes, giving the pan a good shake a couple of times while they roast. Check your biggest potatoes for doneness and when a fork can easily poke into it, they are done. Remove the potatoes to a big serving bowl and mix in the remaining chimichurri. Serve immediately or let them sit at room temp for up to four hours. They are best hot or room temp.



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