![FOOD_CHIMICHURRI_POTATOES_TC-SLG_091621](-/media/recipes/side-dishes/food_chimichurri_potatoes_tc-slg_091621.jpg?h=875&width=2000&udi=1&cropregion=5,270,4870,2400)
Chimichurri Roast Potatoes
Chimichurri Roast Potatoes
Substitute the chimichurri with your favorite sauce, including pesto and mayonnaise-based dressings.
KEEP SCREEN ON
Preparation Method
- Cut potatoes into bite-sized pieces; toss with 2 tablespoons olive oil, salt, and pepper. Evenly distribute on a parchment-lined enameled broiler pan. Slide into oven at rack position “2.” Set oven to Gourmet Mode and choose Sides, Potatoes, Roast Potatoes.
- As potatoes roast, mince shallot and chop garlic and herbs. In a small bowl, combine shallot, garlic, herbs, vinegar, and crushed red pepper; add ½ cup olive oil and season to taste with salt and pepper.
- Once potatoes finish roasting, transfer to a medium bowl; add chimichurri, then toss to combine. Adjust seasoning as necessary with salt and pepper. Serve.