Chimichurri Potatoes

Chimichurri sauce is a sauce that originates from Argentina, typically used to accompany grilled meat, but it can also be a great dressing for potatoes. Here I propose an Italian version of the recipe with a touch of creativity.

Ingredients

• 4 large potatoes
• 2 cloves of garlic
• A bunch of fresh parsley
• A bunch of fresh oregano (or 1 tablespoon dried oregano)
• 1 fresh hot red chili pepper (or dried to taste)
• 1/2 cup of red wine vinegar
• 1 cup of extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper to taste

Preparation

1. Wash the potatoes and cut them into wedges without peeling them. Boil them in salted water until they become soft but not falling apart, then drain and let cool.
2. In the meantime, prepare the chimichurri. Finely chop the garlic, parsley, and chili pepper (removing the seeds if you prefer less heat). Place these ingredients in a bowl.
3. Add the oregano, vinegar, lemon juice, and extra virgin olive oil. Mix well and let rest for at least an hour to allow the flavors to blend. Adjust salt and pepper to taste.
4. Preheat the oven to 200 °C (392 °F).
5. Place the potatoes on a baking sheet, drizzle with a thread of oil and bake until they become crispy and golden on the outside.
6. Arrange the potatoes on a serving dish and pour the chimichurri over them.
7. Serve immediately.

Chimichurri potatoes can be a dish that adds a touch of liveliness and internationality to your menu. The sauce has a fresh and slightly spicy flavor that pairs well with the simple taste of potatoes.

Did You Know?

The chimichurri, in its original Argentine version, may also include apple cider or white vinegar and a mix of other herbs such as coriander. Its versatility makes it ideal for accompanying various dishes beyond the traditional grilled meat.