Chimichurri Roasted Potatoes

1. 1

   Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.

2. 2

   Put the cubed potatoes in a large bowl and cover them with cold water. Soak for at least 5 minutes.

3. 3

   Drain the water from the potatoes and pat them dry with paper towels or a clean kitchen towel. Return the potatoes to the bowl, add 2 tablespoons olive oil and generous pinches salt and pepper, then transfer to the prepared baking sheet and spread out evenly.

4. 4

   Bake in the preheated oven until the bottoms and edges are browned, about 35 minutes.

5. 5

   Meanwhile, make the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir to combine and let it sit while the potatoes finish baking.

6. 6

   Remove the potatoes from the oven and transfer them to a large serving bowl. Add the chimichurri to the hot potatoes and mix until coated.

• Calories 394.98 kcal Moderate
• Protein 5.11 g Moderate
• Carbs 62.66 g Moderate
• Total Fat 13.0 g Moderate
• Saturated Fat 1.82 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 17.36 mg Low Source
• Fiber 3.55 g Moderate
• Sugar 1.66 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 478.75 mg Good Source
• Iron 2.31 mg Moderate
• Potassium 1010.91 mg Good Source
• Vitamin A 44.78 mcg_rae Low Source
• Vitamin C 103.38 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄