Cilantro Garlic Chimichurri Roasted Potatoes Food

CILANTRO GARLIC CHIMICHURRI ROASTED POTATOES

Cilantro Garlic Chimichurri Roasted Potatoes image

The easiest side dish ever. Roasted potatoes tossed in a delicious, super easy to make cilantro garlic chimichurri sauce!

Provided by Jamie Silva

Time 30m

Number Of Ingredients 12

Ingredients

2 pounds small red potatoes (cut in half or quarters)
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup cilantro (chopped)
4 cloves garlic (minced)
1/4 cup red wine vinegar
Juice from 1 lime
2 tablespoons dried oregano
1 teaspoon red pepper flakes
1/2 cup olive oil
Salt and pepper to taste

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
In a bowl, toss together potatoes, olive oil, salt, and pepper until evenly coated. Transfer the potatoes to baking sheet. Roast in the oven for 20-25 minutes or until browned.
In the meantime, add cilantro, garlic, vinegar, lime juice, oregano, red pepper flakes, olive oil, salt and pepper to a food processor. Pulse about 4-5 times then transfer to a bowl. You want the mixture to look thick and roughly chopped, not like a green sauce. Taste and adjust seasonings, if needed. What you want is a strong cilantro garlicky taste.
Remove the potatoes from the oven, toss with chimichurri, and serve hot. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 358 kcal, Carbohydrate 32 g, Protein 3.9 g, Fat 25.8 g, SaturatedFat 3.7 g, Sodium 594 mg, Fiber 4.7 g, Sugar 2.2 g

EASY CHIMICHURRI

Easy Chimichurri image

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g

CHIMICHURRI ROASTED POTATOES

Chimichurri Roasted Potatoes image

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

Provided by JennCrippen

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

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 of 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 by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of 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.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g

More about "cilantro garlic chimichurri roasted potatoes food"

CILANTRO CHIMICHURRI RECIPE | VALERIE'S KITCHEN

Web Aug 20, 2019 2 whole garlic cloves, peeled 1 tablespoon red wine vinegar 1 lime, juiced 1 cup loosely packed fresh cilantro, large stems removed …
From fromvalerieskitchen.com
5/5 (1)
Total Time 5 mins
Category Condiment, Marinade, Sauces
Calories 94 per serving

Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.

Cilantro Garlic Chimichurri Roasted Potatoes Food

CILANTRO GARLIC CHIMICHURRI ROASTED POTATOES

The easiest side dish ever. Roasted potatoes tossed in a delicious, super easy to make cilantro garlic chimichurri sauce!

EASY CHIMICHURRI

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

CHIMICHURRI ROASTED POTATOES

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

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