Chimichurri Roasted Potatoes
These potatoes are full of heart healthy olive oil and fresh parsley and spices.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Side dish
- Cuisine: Mediterranean
Ingredients
Units
Scale
1/2 cup fresh parsley, packed
1 shallot
4 garlic cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon oregano
1 Tablespoon red wine vinegar
1/2 cup extra virgin olive oil
1 1/2 pounds red potatoes (not peeled), cut into 1" chunks
Instructions
- Preheat oven to 425 degrees
- In a food processor, add parlsey, shallot, garlic and lightly pulse until minced.
- In a bowl add the parsley mixture, salt, black pepper, red pepper, oregano, vinegar and olive oil and stir to combine.
- Place potatoes in a large bowl and pour over chimichurri sauce. Toss until potatoes are coated.
- Spread potatoes in a single layer on a baking sheet and cook for 20 to 25 minutes, until potatoes are starting to look crispy on outside.
Nutrition
- Calories: 273
- Fat: 18
- Carbohydrates: 25
- Fiber: 3
- Protein: 3