Roasted Red Potatoes with Cilantro Chimichurri Story

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Crispy and creamy roasted red potatoes with an herby and spicy  cilantro chimichurri sauce. The perfect side when you want ultimate  flavor!

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– Baby red potatoes – Olive oil – Red wine vinegar – Garlic – Cilantro – Flat-leaf parsley – Dried oregano _ Salt and pepper – Red pepper flakes, optional

Ingredients Needed

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Step 1. Preheat oven to 450 degrees F. Wash potatoes and pat dry. Step 2. In a medium bowl, toss potatoes with 2 tbsp. olive oil and a pinch of salt and pepper.

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Step 3. Spread onto baking sheet and bake for 30-35 minutes, until golden and crispy.

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Step 4. Make the chimichurri sauce: In a food processor or blender, add vinegar, garlic, cilantro, parsley,  oregano, and salt, and mix for about 1 minute. With processor or blender running on low, add olive oil and  puree until smooth.

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Step 5. Transfer mixture to serving bowl. If using red pepper flakes, add to bowl and stir to combine.

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Step 6. While still warm, toss potatoes with ⅔ of chimichurri sauce. Reserve ⅓ of sauce to drizzle over potatoes after plated.

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Make ahead: Make chimichurri sauce up to 24 hours ahead of time and store in refrigerator. To use, bring to room temperature  (place on counter for an hour or so) before tossing with roasted  potatoes.

SERVE AND ENJOY!

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