Potatoes are one of my favorite vegetables to comfort my mood and satisfy my cravings. Roasted Potatoes with Chimichurri Sauce is absolutely incredible.

Anyhow, besides pasta, I could eat potatoes every single day. I mean, you can make potatoes in so many different ways, and to be quite honest, I could eat them seriously every day.

Potatoes and I have this magical connection since I was a little girl and roasted potatoes hold a special place in my heart.

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As funny as it sounds, I am not joking. It reminded me of my grandma’s roasted potatoes. She would make an oven-roasted chicken with potatoes in her wood-burning stove every Sunday when I’d come to visit.

I did not have many amazing childhood memories but remembering her always puts a smile on my face. I just loved spending time at her house.

Waking up with a breakfast on the table as well as hot chocolate was something I looked forward to on our winter breaks.

It was such a cozy, homey feeling that will be engraved in my braun forever, or at least I hope so.

Anyhow, I hope you all enjoy this delicious recipe. Happy Cooking!

Hey, if you make Roasted Potatoes with Chimichurri Sauce please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. I appreciate all your love and support!

Yield: Serves 4

Roasted Potatoes with Chimichurri Sauce

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Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 3 lb Yellow potatoes peeled and chopped
• 2 tablespoons olive oil
• Sea salt and cracked black pepper to taste
• 100 g wild rocket arugula leaves (to serve) instead I Used 1 Bunch of Organic Spinach

Chimichurri sauce

• 1/3 cup flat-leaf parsley chopped
• 1 tablespoon oregano chopped
• 2 teaspoons rosemary chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried chili flakes
• 1 clove garlic finely chopped
• 1 bay leaf
• 3 tablespoons red wine vinegar *I used Lemon juice
• 3 tablespoons olive oil
• Sea salt and Cracked Black pepper to taste

Instructions

1. To make the chimichurri sauce: place the parsley, oregano, rosemary, paprika, chili flakes, garlic, bay leaf, vinegar, olive oil, salt, and pepper in a bowl and mix to combine. Set aside.
2. Preheat oven to 220 C (425 F).
3. Place the potato in a large saucepan of salted cold water over high heat and bring to the boil.
4. Cook for 10 minutes or until the potato is just tender.
5. Drain, return the potato to the pan and cook for 1 minute to remove excess moisture. Shake the pan to fluff the potato.
6. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40 minutes or until crisp and golden.
7. Serve the potatoes with the chimichurri sauce and rocket leaves.

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