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Cilantro Garlic Chimichurri Roasted Potatoes

asassyspoon.com
serves 4
Ingredients
  • 2 pounds small red potatoes, cut in half or quarters
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
Cilantro Garlic Chimichurri
  • 1 cup cilantro, chopped
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • Juice from 1 lime
  • 2 tablespoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • Salt and pepper to taste

Picture
Preparation​
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a bowl, toss together potatoes, olive oil, salt, and pepper until evenly coated. Transfer the potatoes to baking sheet. Roast in the oven for 20-25 minutes or until browned.
  • In the meantime, add cilantro, garlic, vinegar, lime juice, oregano, red pepper flakes, olive oil, salt and pepper to a food processor. Pulse about 4-5 times then transfer to a bowl. You want the mixture to look thick and roughly chopped, not like a green sauce. Taste and adjust seasonings, if needed. What you want is a strong cilantro garlicky taste.
  • Remove the potatoes from the oven, toss with chimichurri, and serve hot. Enjoy!

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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