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Chimichurri Roasted Potatoes

Prep: 10 min
Cook: 25 min
Total: 35 min

Ingredients for 5 servings

  • 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.