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

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!