Sides
ChimichurriPotatoes
Recipe by What Luce Eats
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A potato dish packed with flavour; you can have this recipe on the go whilst you prepare your other dishes like my walnut pesto grilled tofu.
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- 1kg newor jersey royal potatoes
- 50ml extra virgin olive oil
- 3 garlic cloves(crushed)
- 1 red chilli (diced)
- Generous pinch of salt
- 30g fresh parsley
- 2 tsp dried oregano
- 1 white onion (diced)
- Pinch of pepper
- 10ml white wine vinegar
Utensils
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Step 1
Begin by placing the potatoes into a saucepan of water and placing it onto a medium heat on the hob. Preheat the oven to 180c.
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Step 2
Boil the potatoes for 15 minutes or until soft before draining. Scatter them onto a baking tray and carefully smash. The bottom of a glass works well to smash them.
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Step 3
Drizzle them with some oil of choice and season with salt. Place in the oven to roast for 25 minutes.
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Step 4
Whilst the potatoes are roasting make the chimichurri by placing the olive oil, crushed garlic, 1/2 of the diced red chilli, salt, fresh parsley, oregano, 1/2 of the diced white onion, pepper, and white wine vinegar into your ninja blender. Blend until combined.
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Step 5
Empty the mixture into a bowl and combine with the remaining red chilli and diced onion.
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Step 6
Serve the chimichurri on top of the smashed potatoes and enjoy with some of your other favourite BBQ dishes.
