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Roasted Potatoes with Chimichurri Dip
This vegan recipe will show you a trick for making your roasted potatoes extra crispy on the outside, and soft on the inside. Then they are paired with the classic Argentinian sauce of chimichurri, for a light and tangy treat.
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
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Ingredients
- 2 pounds blue and yellow potatoes (about 8)
- 1/4 c avocado oil
- 1/2 tsp roasted garlic powder
- 1/2 c chopped onion (for the chimichurri)
- 4 garlic cloves, peeled (for the chimichurri)
- 1/2 c fresh parsley (for the chimichurri)
- 1 c fresh cilantro (for the chimichurri)
- 1 Tbsp fresh oregano (for the chimichurri)
- 2 tsp fresh thyme (for the chimichurri)
- 1/2 tsp salt (for the chimichurri)
- 1/4 tsp red pepper flakes, or more for taste (for the chimichurri)
- 1/4 c white vinegar (for the chimichurri)
- 1/4 c extra virgin olive oil (for the chimichurri)
Instructions
To make the potatoes:
Step 1
Preheat the oven to 425 F. Heat a pot of water to hot, not bubbling. Get a large half-sheet pan and a large bowl.
Step 2
Cut the potatoes in half, then cut each half into four wedges. Place the wedges in a large bowl and pour over the hot water. Let stand for 10 minutes.
Step 3
Drain the potatoes, then spread on a kitchen towel and pat dry. Place on the sheet pan, sprinkle with garlic powder, and toss with the avocado oil. Sprinkle with salt and roast for 20 minutes, then flip the potatoes and roast for 20 minutes longer, until browned and crisp.
To make the chimichurri:
Step 1
In a food processor, combine the onion, garlic, parsley, cilantro, oregano, thyme, salt and pepper flakes. Process until finely chopped, stopping to scrape down as needed.
Step 2
Pour the vinegar in the feed tube of the processor with the machine running, then follow with the olive oil.
Step 3
Scrape the puree into a bowl for dipping.
Step 4
Serve the hot potatoes with the chimichurri sauce. Enjoy!