Is there anything more comforting than roasted potatoes? My recipe for crispy, yet soft on the inside potatoes is savoury and comforting. Add a little chimichurri and you’ll be in crispy potato heaven.

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Chimichurri Crispy Potatoes

Prep Time: 20 minutes          Cooking Time: 1 hour + 15 minutes
Author: Milk & Marigolds     Serves: 4 as a side (easily scalable)

Ingredients:
6 large Russet potatoes, peeled and cut into approx. 11/2 inch cubes
1/3 cup canola oil
Kosher salt

Chimichurri Ingredients: (yields about 3/4 cup)
1/2 cup (packed) fresh parsley (leaves and the thinner stems), chopped
1/2 cup (packed) fresh cilantro (leaves and stems), chopped (or basil if you’re not a cilantro fan)
2 tbsp lemon or lime juice (I used lemon)
2 tbsp white wine vinegar (cider vinegar if you don’t have w.w.v)
1/2 small garlic clove,  very finely grated
1/2 tsp kosher salt (1/4 if using table salt)
1 heaping tsp minced shallot
1/4 cup extra virgin olive oil
A couple turns of black pepper
Optional: 1/2 tsp chili pepper flakes

Suggested Garnish:
Fresh herbs of choice
Spring onion
Chives
Lemon zest
Parmagam cheese (or vegan alternative)

Equipment:
Large cooking pot
2 sheet pans (I used non-stick)
Measuring cup
Food processor (but can be done without one)
Fine grater or microplane grater
Kitchen scissors or sharp knife
Spatula

Instructions:

1. Preheat the oven to 375 degrees F, the potatoes will need to cook on the middle rack. Cut the potatoes into equal pieces that are approximately 11/2 inch cubes. In a large pot, add water and the peeled/cut potatoes once the water starts to boil. Boil for no more than 10 minutes and then drain well and toss.

2. Divide a 1/3 cup of canola oil between two sheet pans (I used nonstick). Then, equally disperse the drained potatoes so they are well spaced and not crowding one another. Use a fork to scrape the surface of the potatoes so more crispy bits form while cooking in the oven.

3. Once the oven is ready, put both trays in and cook for 35 – 40 minutes. Then, flip the potatoes and use a fork to gently smash them down (this is optional but creates more crunch). Bake for another 20 – 25 minutes. Peek in occasionally. In the meantime, prep the Chimichurri sauce.

4. Wash and throughly drain your produce. Roughly chop your fresh herbs, juice your citrus, mince the shallot and garlic.

5. In a food processor, begin by adding the shallot, garlic, white wine vinegar, juice, salt, black pepper and pepper flakes and pulse a few times. If you don’t have a processor, this can be done by hand, it just means you need to chop everything much more finely and whisk by hand.

6. Then, add in the chopped herbs and pulse a few more times until the ingredients are well dispersed and so that the herbs are more finely chopped. Next, slowly add in the olive oil as you pulse the processor. Set aside. The Chimichurri will keep in the refrigerator for about 4 – 5 days in an airtight jar.

7. Once the potatoes are crispy and ready to serve, lightly pour the Chimichurri over the potatoes and garnish to your liking. Salt and pepper from a height.

Copyright 2015 © Milk & Marigolds