Roasted Baby Potatoes with Chimichurri Drizzle

Introduction

Roasted Baby Potatoes with Chimichurri Drizzle is a delightful and versatile dish that combines the simplicity of roasted potatoes with the vibrant, zesty flavors of chimichurri sauce. The crispy, golden exterior of the baby potatoes contrasts beautifully with the fresh, herbaceous notes of the chimichurri, making it a perfect side dish for any meal. Whether you’re preparing a weeknight dinner or hosting a gathering, this recipe adds a touch of elegance and flavor to your table.

Ingredients

  • Sea Salt – 1 teaspoon
  • Baby Potatoes – 1.5 pounds (color of choice)
  • Olive Oil – 2 tablespoons (plus more if desired)
  • Coarse Sea Salt – a pinch, for sprinkling
  • Chimichurri Sauce – 1 batch (optional for drizzling; recipe available in previous posts)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving crispy, caramelized baby potatoes.
  2. Prepare the Potatoes: Wash and scrub the baby potatoes thoroughly. Pat them dry with a clean towel. Depending on their size, you may choose to leave them whole or cut them in half for more even cooking. Ensure all potato pieces are roughly the same size for consistent roasting.
  3. Season the Potatoes: Place the prepared baby potatoes in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, tossing the potatoes until they are evenly coated. Sprinkle with 1 teaspoon of sea salt and toss again to distribute the salt.
  4. Arrange for Roasting: Spread the seasoned potatoes in a single layer on a baking sheet. Ensure the potatoes are not overcrowded to allow for even roasting and crispy edges.
  5. Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the potatoes halfway through cooking to ensure even browning. The potatoes are done when they are golden brown, crispy on the outside, and tender on the inside. Test doneness by piercing a potato with a fork; it should slide through easily.
  6. Finish with Coarse Sea Salt: Remove the potatoes from the oven and immediately sprinkle with a pinch of coarse sea salt. This final touch enhances the flavor and adds a pleasant crunch.
  7. Drizzle with Chimichurri: If using chimichurri sauce, drizzle it over the roasted potatoes just before serving. Alternatively, serve the chimichurri sauce on the side for dipping or additional drizzling.
  8. Serve: Transfer the roasted baby potatoes to a serving dish. Garnish with additional fresh herbs if desired and serve hot.

Serving Suggestions

  • Accompaniment: These roasted potatoes make an excellent side dish for grilled meats, fish, or plant-based proteins. They complement a variety of main courses and can be served as part of a larger meal.
  • Salads and Bowls: Incorporate the roasted potatoes into salads or grain bowls for added texture and flavor. They pair well with greens, roasted vegetables, and protein sources.
  • Appetizer: Serve the potatoes as a tasty appetizer or snack with chimichurri sauce for dipping. They make a great finger food option at parties or gatherings.

Nutritional Information

Based on 4 servings, each serving of Roasted Baby Potatoes with Chimichurri Drizzle provides approximately:

  • Calories: 200 kcal
  • Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 3g

Additional Tips and Useful Information

  • Choosing Potatoes: Opt for baby potatoes for their tender texture and even cooking. However, you can use other types of potatoes if necessary. Just cut them into uniform pieces and adjust the roasting time as needed.
  • Adjusting Oil: If you prefer extra crispy potatoes, you can use more olive oil. Adjust the amount based on your taste and dietary preferences.
  • Chimichurri Sauce: For a homemade chimichurri, refer to the recipe in previous posts. Chimichurri adds a fresh, tangy contrast to the rich, roasted potatoes.
  • Storage: Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to regain their crispiness. The chimichurri sauce can be stored separately and refrigerated for up to 1 week.

Conclusion

Roasted Baby Potatoes with Chimichurri Drizzle is a simple yet flavorful dish that combines the crispy goodness of oven-roasted potatoes with the fresh, herbaceous kick of chimichurri sauce. This versatile recipe is perfect for enhancing any meal and offers a delightful balance of textures and flavors. Whether served as a side dish, appetizer, or main course addition, this dish is sure to become a favorite in your culinary repertoire. Enjoy the crispy, savory potatoes and the vibrant chimichurri for a delicious and satisfying meal.