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Garlic Roasted Potatoes with Cilantro Chimichurri

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Potato Type: Petite
Prep Method: Baked

Dish

Side Dish

Prep Time

20 Mins

Cook Time

45 Mins

Serving

Serves 4

Ingredients

+

Garlic Roasted Potatoes

  • 1 ½ – 2 lbs assorted baby potatoes, washed and cut into quarters
  • ¼ cup olive oil
  • 3 cloves garlic, diced
  • Salt and pepper
+

Chimichurri

  • 1 cup fresh cilantro
  • ⅔ cup fresh parsley
  • 2 cloves garlic
  • ¼ cup red wine vinegar
  • ⅔ cup olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes

Preparation

  1. Preheat oven to 400 °F.
  2. In a large bowl, combine quartered potatoes, olive oil, and minced garlic. Toss to coat.
  3. Spread potatoes out on a baking sheet and season with salt and pepper. Cook for 45- 60 minutes, turning about every 15 minutes, until potatoes are soft with crispy exteriors.
  4. While the potatoes are cooking, combine chimichurri ingredients into a food processor and pulse until for about 5 -10 seconds, or until small pieces of cilantro and parsley are left. Set aside.
  5. As soon as potatoes are cooked, transfer to plate and top with chimichurri. Serve immediately.

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Nutrition Facts Per Serving

Calories

630

Fat

50g

Sodium

370mg

Vitamin C

35mg

Carbohydrates

43g

Fiber

4g

Protein

6g

Potassium

1050mg

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