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The scoop on this recipe…
Hi there! Thanks for visiting! You’re in for a real treat with these chimichurri roasted potatoes! This is a super easy recipe with only four ingredients.
For a day like today, this was exactly what I needed…
Sometimes I have those days when I don’t feel my best. I’m tired, feeling weak, perhaps melancholy. Instead of fighting these days, I try to embrace them and work with what I’ve got. Afterall, if you can’t kick the mood, find a way to lean in to it and savor it.
It’s one of those afternoons when just I want to curl up and take a nap in a mountain of pillows. How idyllic would that be?! I’m glad I enjoyed so many cat-like afternoons while I was pregnant. Needless to say, I kissed that kind of introvert bliss goodbye for the next couple of years!
Now I enjoy the “bliss” of toothy kisses from my sweet, teething toddler. We must have done something right, because he is very affectionate. In fact, he is so zealous in his desire to express affection that my husband and I covered in small bruises and tooth marks. I’ve also lost some hair.
So in the current absence of down time, I’ve found other ways to relax. Baking bread, cooking a big pot of soup, or roasting some veggies – these definitely fit the mood. Today, I opted for roasted potatoes since I had a few from my last visit to the produce store.
As I write this, I’m sitting here eating these potatoes one by one from the pan. My windows are open, and the rain is pouring, thunder cracking, and I’m thinking there could be nothing so delicious on this gloomy day! These chimichurri roasted potatoes are warm, starchy, fluffy bites with herby, slightly spicy flavor and those crispy sides that keep me reaching for another one.
This brings back memories of childhood. My Mom made the best roasted vegetables for dinner, and I couldn’t resist snatching crispy bits from the pan while they cooled.
These roasted potatoes are great for when you’re busy…
Maybe you know already that I am a fan of recipes that are simple, cheap and fast. In fact, this seems to be a trend emerging with my cooking! Surprise, surprise! Now that we have a baby, I had to learn a whole new level of multitasking.
On a good day, multitasking feels like playing the first few levels of candy crush. You’re just pounding your way through level after level, bing, bing, bing. Watch out, cause supermom is in the house! The laundry buckets are almost empty, baby is contentedly playing, the kitchen is a blur of food prepared and stocked in the freezer.
Then… There are the bad days. That feels like trying to weed your way through a research project with molasses slow internet and 100 tabs open on your browser because it’s too darn complicated to fuss with bookmarking.
Or have you seen that movie and Netflix series called Limitless, where these little clear pills transform ordinary people into geniuses by increasing their brain function? Good days vs bad days as a mom remind me of those characters with and without their pills.
If I try to make a more intricate recipe while taking care of my baby, keeping the laundry going, and carrying on a conversation with my Mom on video call, chances are I’ll burn down my kitchen or melt a knife in the oven. (Yes, I did melt my knife and that was BEFORE baby… Scary to think what I could ruin now. It’s no small miracle that I haven’t totalled any kitchen tools in the last year!)
So I’ve been developing a new repertoire of simple but tasty recipes that I can make on few hours of sleep, with a scrambled brain, a screaming toddler, and growling stomach. I wholeheartedly believe I am not alone in these struggles, and maybe recipes like these chimichurri roasted potatoes can deliver you from hanger too!
So what is this Chimi stuff?
Great question! Chimichurri seasoning is a mixture of parsley, cilantro, oregano, and garlic. Other common additions include onions, chili pepper flakes, black pepper, and cumin. The seasoning can be bought dried or made fresh like a salsa or marinade. Chimichurri seasoning originated in Argentina but is used all over Central and South America.
In Brazil, the dried version is available in most grocery stores. If you don’t live in Brazil or can’t find this at your local store, you can purchase this Chimichurri through Amazon.
Most commonly, this mixture is used to season meat, however today we’ll use it to make these roasted potatoes.
Chimichurri Roasted Potatoes
A healthy, effortless recipe for roasted potatoes bursting with flavor!
- 22 Baby Potatoes (or larger variety cut into 1 inch pieces.)
- 2 Tablespoons Olive Oil
- 2 1/2 Tablespoons Chimichurri Seasoning
- Salt to taste (I used 1 1/2 teaspoons.)
- Step 1 Preheat the oven to 450 degrees Fahrenheit or 230 degrees Celsius. If you are using cast iron, leave that in the oven as it preheats. A preheated skillet will help the potatoes not to stick. They’ll also brown well.
- Step 2 Wash and dry the potatoes. Next, cut them into 1 inch chunks if you’re using a larger variety. If you’re using baby or fingerling potatoes, you can leave them whole or cut them in half or quarters. Just remember the size will effect how long they need to roast.
- Step 3 Toss the potatoes in a mixing bowl with the olive oil, salt, and chimichurri seasoning.
- Step 4 Now transfer your potatoes to your baking pan, using a spatula to scrape all of the extra oil and herbs from the side of the mixing bowl. Don’t miss out on all this extra flavor!
- Step 5 Spread the potatoes evenly over the pan and place in the oven on the middle or top rack.
- Step 6 Bake for 15 minutes. Then rotate the potatoes and bake for 15 more minutes. Repeat this process until the potatoes are golden. Unless the potatoes are large, the baking will probably take between 30 and 45 minutes.
- Step 7 When your potatoes are done, let them cool for a few minutes and serve. (That is, if they lasted long enough to make it into the serving bowl!!)