Ingredients
4
4 servings
- •2 pounds red potatoes, cut into 1 1/2-inch cubes
- •4 tablespoons olive oil, divided
- •salt and ground black pepper to taste
- •0.5 bunch Italian parsley, chopped
- •0.5 bunch fresh basil, chopped
- •4 medium garlic cloves, minced
- •2 tablespoons red wine vinegar
Instructions
- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutritional Facts
Per 4 servings
- Calories: 291
- Carbohydrate: 39g
- Fat: 14g
- Fiber: 4g
- Protein: 5g
- Sugar: 2g
Related Recipes
Boiled Potatoes with Chives
Authentic Chimichurri
Chimichurri Steak Sauce
Easy Chimichurri
Chive-Topped Breakfast Potatoes
Baked Chimichurri Chicken
Easy Chimichurri Sauce
Chimichurri Sauce for Steaks
Roasted Potatoes with Tomatoes, Basil, and Garlic
Honey-Roasted Red Potatoes
Chimichurri Marinade
