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Roasted Potatoes with Chimichurri Sauce

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Argentine
Roasted Potatoes with Chimichurri Sauce
Ingredients
  • 2 pounds red potatoes, cut into 1 1/2-inch cubes
  • 4 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • 1/2 bunch Italian parsley, chopped
  • 1/2 bunch fresh basil, chopped
  • 4 medium garlic cloves, minced
  • 2 tablespoons red wine vinegar
Instructions
1
Preheat your oven to 420 degrees Fahrenheit (or 215 degrees Celsius, if you prefer metric).
2
Next, prepare a baking sheet by lining it with parchment paper.
3
Then, take the potatoes and submerge them in a large bowl filled with cold water. Allow them to soak for at least 5 minutes.
4
After soaking, drain the excess water from the potatoes and gently pat them dry with paper towels or a clean kitchen towel.
5
Return the potatoes to their original position in the bowl and add 2 tablespoons of olive oil, sprinkling generous pinches of salt and pepper over them.
6
Transfer the potatoes to the prepared baking sheet, spreading them out in an even layer.
7
Bake the potatoes in your preheated oven until they are golden brown on the bottom and edges, taking approximately 35 minutes.
8
Simultaneously, prepare the chimichurri sauce by combining parsley, basil, garlic, 2 tablespoons of olive oil, vinegar, and a pinch of salt in a bowl.
9
Mix the ingredients together until well combined and let it sit while the potatoes finish baking.
10
Remove the potatoes from the oven and transfer them to a large serving bowl.
11
Add the prepared chimichurri sauce to the hot potatoes and mix until they are evenly coated.