Chimichurri Roasted Red Potatoes

I first tried chimichurri sauce in my early twenties while wine tasting at Doffo Winery owned by Argentinian, Marcelo Doffo. It was love at first taste as the freshness of the parsley and herbs hit my palate. After that, I only ate chimichurri partnered with flank steak or other cuts of beef. After shifting to the Mediterranean diet and reducing red meat intake, I had a sense that chimichurri could still pair deliciously with other foods besides a steak. 

With parsley abundant in our Southern California garden all year round, it's easy to whip up a batch of chimichurri with ingredients I typically have on hand. These chimichurri roasted red potatoes were an experiment that proved true the hypothesis that chimichurri can have many delicious partners besides red meat. 

Consider these potatoes as the perfect side dish to any lean protein including with eggs for breakfast or grilled fish for dinner. The chimichurri sauce takes crispy roasted potatoes to the next level.

Ingredients in Chimichurri Roasted Potatoes

Extra Virgin Olive Oil: Use an olive oil you like the taste of because you'll definitely be tasting it. Heart healthy and delicious.

Red Wine Vinegar: This adds some acidity to balance the richness of the oil and give the sauce a bit of bite. 

Fresh Parsley: This serves as the primary base for the sauce. I opt for Italian parsley all day everyday. Don't worry if you get a few stems, it will still taste divine.

Garlic: Fresh garlic has such a more vibrant flavor than jarred garlic. But I get it, fresh garlic is fiddly and takes time to prep. If you're in a relaxed mood, pop on a podcast, peel and chop the garlic. Otherwise, jarred, minced garlic is totally fine. 

Shallot: This is a sometimes in chimichurri recipes across the web. Is it traditional? Is it authentic to Argentina? I don't know, but I prefer it with a finely minced shallot. 

Oregano: Dried oregano is what you'll be using here and just a hint of it.

Crushed Red Pepper: Just the wee tiniest bit of heat and color brought to you by red pepper flakes.

Black Pepper: Don't skimp on the freshly ground black pepper

Salt: The small amount of salt required surprises me, but I've made it with more and it was just too salty. Start with the recommended amount and salt to taste thereafter. 

Red Potatoes: I like to chop these into small 1" inch chunks and don't bother to peel them. The skin provides additional fiber and roasts nicely. 

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