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Roasted Baby Potatoes with Chimichurri Sauce


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  • 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


Servings 8


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.


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