Give new potatoes the wow factor with this super tasty chimicurri sauce. Packed with fresh parsley, garlic, chilli and shallots this chumichurri sauce provides simple new potatoes with a unique flavour and texture combination. The chimichurri sauce could also be used for other dishes too.
Equipment
- Saucepan
- Roasting Tin
- Chopping Board
- Knife
Ingredients
- 1.2 kg New Potatoes
- Salt and Pepper
- 7 tbsp Olive Oil
- 25 grams Fresh Parsley finely chopped
- 3 cloves Garlic crushed
- 1 Red Chilli finely chopped
- 1 Shallot finely chopped
- 1 tsp Dried Oregano
- 3 tbsp Red Wine Vinegar
Instructions
- Boil the new potatoes in a pan of salted water for 15-20 mins until they are soft.
- Transfer them to a roasting tray and using a fork slightly crush each one. Drizzle them with 1 tbsp olive oil and season well with salt and pepper.
- Preheat oven to 200°C.
- Roast the crushed potatoes for 30-40 minutes until golden and crispy.
- While the potatoes are cooking, make the chimichurri sauce by combining the remaining 6 tbsp olive oil with the parsley, garlic, red chilli, shallot, oregano and red wine vinegar.
- When the potatoes are out of the oven, drizzle over the chimichurri sauce and serve.