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Roasted Potatoes with Chimichurri Sauce

Serves 4
Prep time: 10 minutes 
Cook time: 40 minutes 
Total time: 50 minutes
Meal type: Side Dish 
From: Jungle Frog Cooking via Donna Hay magazine 
  • 5 Medium Yellow potatoes (peeled and chopped)
  • 2 tablespoons olive oil
  • Sea salt and Cracked black pepper to taste
  • 100g wild rocket (arugula) leaves (to serve) instead
  • *I Used 1 Bunch of Organic Spinach
Chimichurri sauce
  • 1/3 cup flat leaf parsley (chopped)
  • 1 tablespoon oregano (chopped)
  • 2 teaspoons rosemary (chopped)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried chilli flakes
  • 1 clove garlic, finally chopped
  • 1 bay leaf
  • 3 tablespoons red wine vinegar *I used Lemon juice
  • 3 tablespoons olive oil
  • Sea salt and Cracked Black pepper to taste
  1. To make the chimichurri sauce: place the parsley, oregano, rosemary, paprika, chili flakes, garlic, bay leaf, vinegar, olive oil, salt and pepper in a bowl and mix to combine. Set aside.
  2. Preheat oven to 220 C (425 F). 
  3. Place the potato in a large saucepan of salted cold water over high heat and bring to the boil. 
  4. Cook for 10 minutes or until the potato is just tender. 
  5. Drain, return the potato to the pan and cook for 1 minute to remove excess moisture. Shake the pan to fluff the potato. 
  6. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40-45 minutes or until crisp and golden.

Serve the potatoes with the chimichurri sauce and rocket leaves.