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Product Used In This Recipe

Prism Half Sheet

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Oven Crisp Potatoes with Chimichurri

Prep: 15 Minutes


Cook: 1 Hours


4 - 6 Servings


  • Ingredients
    • Potatoes:
    • 1 lb yukon gold potatoes, washed and cut into irregular large 1 ½ inch chunks
    • 1 tsp baking soda
    • 4 Tbsp olive oil
    • 1 tsp salt
    • ½ t black pepper
    • Chimichurri Sauce:
    • 1 bunch fresh parsley
    • ½ cup chives
    • 3 cloves garlic
    • ½ cup olive oil
    • Zest and juice of ½ lemon
    • 2 Tbsp red wine vinegar
    • 1 Tbsp fresh oregano
    • ½ tsp cumin
    • ½ tsp kosher salt
    • ¼ tsp freshly ground black pepper
  • Directions

      Preheat oven to 400 degrees F. Bring large pot of water to a boil with baking soda. Add potatoes and boil 10-15 minutes or until potatoes are fork tender. Drain and return to warm, dry pot so potatoes can dry completely. Toss potatoes in olive oil, salt and pepper.

      Place potatoes on a Naturals aluminum rimmed baking pan in an even layer, leaving plenty of space between each potato. Roast for 20 minutes, then flip and cook another 30-35 minutes until golden brown, crisp exteriors are achieved.

      For Chimichurri sauce, blend all ingredients in a food processor until smooth. Add more olive oil if too thick. Serve immediately with potatoes.

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Product Used In This Recipe

Prism Half Sheet

See Product

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