Crispy potatoes with Chimichurri sauce/ How to make chimichurri sauce / how to make crispy potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes are more nutritious, while russet potatoes are often cheaper.

Wash and dry a bunch of flat leaf parsley.

Chop the parsley finely.

Wash one red chili pepper, de-seed it, and chop it finely.

Mix the chopped chili pepper into the chopped parsley.

Finely chop two cloves of garlic and mix it into the parsley and chili mixture.

Add a generous pinch of salt and two teaspoons of dried oregano to the mixture and stir well.

Add two tablespoons of red wine vinegar and a big glug of olive oil to the mixture and stir again.

In a pot of salted water, cook new potatoes until fork tender, about 30 minutes.

Drain the potatoes and lay them out onto a baking tray.

Use a potato masher to crush the potatoes down (or the bottom of a drinking glass if you don't have a masher).

Brush each potato with the infused oil from the chimichurri sauce.

Preheat the oven to 200°C (about 400°F).

Bake the potatoes until golden brown and crispy, about 30 to 40 minutes.

After 30 minutes, check that the potatoes are brown and crispy and ready to serve with the chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary