Tuesday, July 24, 2012

Roasted Reds with Spicy Chimichurri

Roasted Potatoes, you an do so much with them. Breakfast, lunch, dinner. Heck I'd even eat them as a snack. Oh wait I do. I guess potato chips count. Roast em, boil em, grill em, make salads out of them the list goes on and on. I decided to make these spicy with fresh garlic and some red pepper flakes. Who says  chimichurri has to only be on meat?

  • 3 pounds small (golf-ball sized) red potatoes
  • 1/2 cup extra virgin olive oil
  • 5, cloves peeled and finely minced – not crushed
  • 1 teaspoon crushed red pepper flakes
  • Black Pepper
  • Kosher Salt
  • big handful flat-leaf parsley leaves
  • zest of 1/2 lemon

  • Directions

  • Preheat Oven to 450 Degrees F.

  • Cut the potatoes in 3 pieces. Put the potatoes on a sheet pan and bake in the oven until fork tender. About 15-20 minutes

  • In a large bowl mix Oil, garlic, red pepper flakes and some black pepper. Spoon the garlic and oil mixture over the potatoes, and toss them. Sprinkle with Kosher salt.  Let the potatoes rest. 

  • Mince the parsley and lemon zest together to make the Gremolata. Put the potatoes in a serving bowl. Spoon the chimichurri over the top, and serve immediately.


  1. I love roasted red potatoes and am always looking for ways to mix up the flavors a bit! I'm going to have to give this a try!

  2. Me to! I hope you like them. :)

  3. Potatoes are totally my favorite food and these look delicious. Thanks for sharing. Pinning these.

    1. They are one of my fav's to! Thanks so much. :)