Author:
Kevin Curry
Chimichurri Roasted Potatoes
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Chimichurri Roasted Potatoes
Ingredients for 5 servings
Substitution
Note
- 1 lb fingerling potatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons garlic (powder)
- 2 teaspoons onion powder
- 1 tablespoon dried oregano
- pinch of sea salt & pepper
- Chimi Sauce
- 1 large fire roasted red bell pepper, seeds removed and diced (or 1/4 cup jarred bell pepper)
- 1/4 cup parsley, tightly packed (or more)
- 1/4 cup cilantro, tightly packed (or more)
- 1 tablespoon dried oregano
- 4 garlic cloves, minced
- 3 small shallots, diced (or 1/3 cup diced red onion)
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- sea salt & pepper to taste
Step 1
Set oven to 420F or an air-fryer to 400F.
Step 2
Toss the halved potatoes in oil and seasoning, then place in a nonstick baking, or simply spray a baking tray with oil. Place the potatoes with the halves facing down so the bottoms lay flat and get caramel brown when roasted. Bake for about 20 minutes, or when the potatoes are cooked through.
Step 3
If you do not have jarred peppers, fire roast a bell pepper on the stove. Simply set the fire on medium and place the bell pepper directly on the fire. Burn all 4 sides for about 3 – 5 minutes until completely charred.
Step 4
Let it cool, then remove the top and seeds and slice into pieces.
Step 5
Add the roasted potatoes to a bowl along with the ingredients for the “chimi” sauce. Toss. Season to taste with sea salt & pepper.
Chimichurri Roasted Potatoes
Kevin Curry
- 1 lb fingerling potatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons garlic (powder)
- 2 teaspoons onion powder
- 1 tablespoon dried oregano
- pinch of sea salt & pepper
- Chimi Sauce
- 1 large fire roasted red bell pepper, seeds removed and diced (or 1/4 cup jarred bell pepper)
- 1/4 cup parsley, tightly packed (or more)
- 1/4 cup cilantro, tightly packed (or more)
- 1 tablespoon dried oregano
- 4 garlic cloves, minced
- 3 small shallots, diced (or 1/3 cup diced red onion)
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- sea salt & pepper to taste
-
Set oven to 420F or an air-fryer to 400F.
-
Toss the halved potatoes in oil and seasoning, then place in a nonstick baking, or simply spray a baking tray with oil. Place the potatoes with the halves facing down so the bottoms lay flat and get caramel brown when roasted. Bake for about 20 minutes, or when the potatoes are cooked through.
-
If you do not have jarred peppers, fire roast a bell pepper on the stove. Simply set the fire on medium and place the bell pepper directly on the fire. Burn all 4 sides for about 3 – 5 minutes until completely charred.
-
Let it cool, then remove the top and seeds and slice into pieces.
-
Add the roasted potatoes to a bowl along with the ingredients for the “chimi” sauce. Toss. Season to taste with sea salt & pepper.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!