Roasted Baby Potatoes with Chimichurri Sauce

By learen

Ingredients

• 1 1/2 lbs Dutch baby, fingerling, or other small potatoes
• 1 t Extra Virgin olive oil
• 1/4 t salt
• Sauce
• 2 c lightly packed fresh basil leaves
• 1/4 c lightly packed parsley leaves
• 1/4 c lightly packed cilantro leaves
• 4 cloves garlic
• 1/2 c extra virgin olive oil
• 6 T red wine vinegar
• 1 t crushed red pepper flakes
• 1 t salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 400. Toss potatoes with oil and salt and place in a single layer on a baking sheet.

Cook for 30-40 min or until tender when gently squeezed and skin is crisp.

While potatoes are cooking, prepare sauce by finely chopping herbs and garlic in a food processor or blender. Add remaining sauce ingredients and pulse on and off until mixed.

Place potatoes on a platter and serve with sauce.