Roasted Potatoes With Chimichurri Sauce

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Roasted Potatoes With Chimichurri Sauce

 

1 1/2 pounds potatoes, cut into 1-inch chunks

1 1/2 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Chimichurri Sauce, recipe follows

 

Heat oven to 450 degrees. Line a baking sheet with sides with aluminum foil. In

bowl, toss potatoes with oil, salt and pepper. Arrange potatoes in single layer

in pan; cover loosely with foil and roast 15 minutes. Remove foil, toss potatoes

and continue to roast 10 to 15 minutes until potatoes are tender and nicely

browned. Serve hot with Chimichurri Sauce. Makes about 1 1/2 cups

Yields 4 servings.

 

Chimichurri Sauce;

1 cup vegetable oil

2 1/2 cups lightly packed cilantro leaves, large stems removed

4 cloves garlic, coarsely chopped

2 tablespoons dried oregano leaves

2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

 

Add all ingredients to container of electric blender or food processor; pulse on

and off, scraping sides of container, as needed, until a coarse puree is

achieved. Cover and refrigerate 1 hour to blend flavors; stir before serving.

Refrigerate leftover sauce up to 2 days.

Yields about 1 1/2 cups.

 

 

 

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