Best Chimichurri Roasted Potatoes Recipes

Chimichurri Roasted Potatoes image

Provided by JennCrippen

Time 55m

Yield 4

Number Of Ingredients 8

2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g

Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing image

Provided by Amy Pottinger

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup fresh herbs (cilantro, parsley and oregano)
2 to 3 cloves garlic
Pinch salt and black pepper
Pinch red pepper flakes
1 1/2 pounds rainbow potatoes, cut in 1-inch pieces
2 tablespoons olive oil
Salt
1 beef tenderloin
2 tablespoons olive oil
3 tablespoons sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
4 to 6 thin slices Parmesan

Steps:

Preheat the oven to 450 degrees F.
For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through.
For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing.
For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes.
To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.

Roasted Sweet Potatoes with Speck and Chimichurri image

Provided by Michael Sheerin

Yield Makes 4 servings

Number Of Ingredients 10

4 small sweet potatoes, unpeeled, cut lengthwise into wedges
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
1/2 cup fresh cilantro leaves with tender stems
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh oregano leaves
1 tablespoon fresh thyme leaves
2 garlic cloves
2 tablespoons red wine vinegar
2 ounces thinly sliced Speck or prosciutto, torn

Steps:

Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.
Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.