Crispy Chimichurri Herb Potatoes
Ingredients for 5 servings
- 1 teaspoon baking soda
- 1lb red potatoes, halved or quartered into 1.5-2 inch pieces
- 1lb creamer (yellow) potatoes, halved or quartered into 1.5-2 inch pieces
- 2 tablespoons olive oil
- pinch of sea salt & pepper
- Sauce
- 4 garlic cloves, minced
- 1/4 cup chopped parsley, tightly packed
- 3 tablespoons fresh tarragon, chopped
- 1 tablespoon white vinegar
- 3 tablespoons olive oil
- pinch of sea salt & cracked pepper
- 1 teaspoon red pepper
Steps
Step 1
Set oven or air-fryer to 420F / 216C.
Step 2
Bring a pot of salted water to a boil. Add a teaspoon of baking soda and then add the potatoes and cook for 6 – 8 minutes until they are somewhat tender with a bit of resistance when poked with a fork or knife (note: if they crumble when poked then you’ve overcooked the potatoes for this recipe). Drain the potatoes and set aside in a bowl to cool until you can comfortably touch them with your hands.
Step 3
Drizzle olive oil and sea salt & pepper then toss the potatoes together. Do NOT worry if the outside is sticky – that’s what you want for crispy potatoes. Spread the potatoes on a baking sheet – do NOT crowd the pan – and then bake in the oven/air-fryer for 22 – 25 minutes, or until the outside is golden and crispy.
Step 4
While the potatoes are roasting, mix together the ingredients for the sauce.
Step 5
Add the crispy potatoes to a bowl, drizzle with sauce and then toss in the herb mix while hot!
Step 6
Enjoy immediately!