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Oven Crisp Potatoes with Chimichurri

PREP: 15 MINUTES

COOK: 1 HOUR

SERVINGS: 4 - 6 SERVINGS

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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

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