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Recipe Detail Page
Roasted Baby Potatoes with Chimichurri Sauce
Summer 2013
While chimichurri sauce is the ultimate steak partner in the Latin American world, its blender-quick mix of fresh herbs, garlic, lime juice and olive oil is also a seductive flavour booster for grilled fish, any kind of seafood and warm potatoes. Often served as a vegetable dip, it is even better roasted right with the potatoes. And a bonus here is that you can bake these chimichurri-sauce-laced potatoes ahead of time, even a day before for a crowd, and they’re marvellous served at room temperature. It doesn’t get better for a potluck!
Makes ¾ cup (175 mL) sauce, enough potatoes to serve 12
1 cup (250 mL) Italian flat leaf parsley
¼ cup (60 mL) fresh oregano leaves stripped from the stems
6 garlic cloves, chopped
¼ cup (60 mL) coarsely chopped white onion
⅓ cup (80 mL) canola or olive oil
¼ cup (60 mL) white or red wine vinegar
1 tsp (5 mL) red pepper flakes
1 tsp (5 mL) ground cumin
½ tsp (2 mL) salt
4 lbs (2 kg) mini or fingerling potatoes, about 10 cups (2.5 L)
1 To measure parsley, strip leaves from the stem and tightly pack in a cup measure. Place in a food processor with remaining ingredients except potatoes. Pulse until ground, scraping down the sides occasionally with a spatula. Continue until mixture has the consistency of pesto. If making ahead, cover and refrigerate; it will keep well for 4 to 5 days. Stir well before using.
2 To roast potatoes, preheat oven to 400°F (200°C). Set 2 oven racks in the top and bottom third of the oven. You will need 2 large baking sheets with shallow sides. Lightly oil sheets. Potatoes should be about the same size, so cut large ones in half.
3 Place potatoes in a large bowl. Add about two-thirds of the sauce and toss to coat. Tumble an equal amount onto each sheet. Spread out as much as you can. If crowded, they will steam instead of brown. Roast 15 minutes, then stir and switch the racks the pans are on. Continue roasting until golden and a fork will easily pierce the biggest part of the potato, about 10 more minutes for a total of 25 minutes. Tumble into a big bowl and stir in the remaining sauce. Serve right away, or leave at room temperature up to 4 hours or cover and refrigerate overnight. These potatoes are excellent served hot, cold or at room temperature.
Makes ¾ cup (175 mL) sauce, enough potatoes to serve 12
