Chimichurri sauce is kinda like pesto...with more attitude. Excellent for topping roasted vegetables, grilled meat, fish, roasted chicken, fried eggs...you see where I’m going here? It’s super versatile and packs a punch in the flavor department. Make it, store it in your fridge for a week or two (if you don’t eat it all!) and experiment!
1/4 cup parsley
1/4 cup fresh dill
4 tablespoons apple cider vinegar
2 garlic cloves
2 teaspoons red pepper flakes
Salt and pepper to taste
1/2 cup olive oil
12 new potatoes
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 400 degrees.
In a food processor, combine the parsley, dill, vinegar, garlic, pepper flakes, olive oil, and salt and pepper. Pulse until completely combined.
Transfer to an airtight container and refrigerate for up to two weeks.
Coat potatoes in olive oil and salt and pepper and roast in oven for about 30 minutes or until fork tender.
Using a potato masher or flat bottomed glass, gently flatten the potatoes a little and bake for an additional 10 minutes or until slightly golden on the edges. Note: this step is entirely optional, but gives the potatoes a delightful crunchy texture.
Drizzle chimichurri over the potatoes and serve immediately.