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Roasted Reds with Spicy Chimichurri
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Description
Who ever said chimichurri had to be on meat?
Ingredients
- 3 pounds Small (Golfball Size) Red Potatoes
- ½ cups Extra Virgin Olive Oil
- 5 cloves Garlic, Peeled And Minced
- 1 teaspoon Crushed Red Pepper Flakes
- Black Pepper
- Kosher Salt
- 1 bunch Big Handful Flat Leaf Parsley
- ½ Lemon, Zested
Preparation
Preheat oven to 450ºF.
Cut the potatoes in 3 pieces. Put the potatoes on a sheet pan and bake in the oven until fork tender, about 15-20 minutes.
In a large bowl mix oil, garlic, red pepper flakes and some black pepper. Spoon the garlic and oil mixture over the potatoes, and toss them. Sprinkle with salt. Let the potatoes rest.
Mince the parsley and lemon zest together to make the chimichurri.
Put the potatoes in a serving bowl. Spoon the chimichurri over the top, and serve immediately.
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