Preparation
Prepare the Potatoes:
Peel the potatoes and cut them into wedges. Place them in a large bowl.
Parboil the Potatoes:
Bring a pot of salted water to a boil. Add the potato wedges and cook for 5-7 minutes, stirring occasionally, until slightly tender but not fully cooked. Drain and set aside.
Make the Chimichurri Sauce:
Finely chop the parsley and garlic. Transfer them to a small bowl. Add the olive oil, vinegar, paprika, and a pinch of salt. Mix well until you achieve a smooth, emulsified sauce.
Season the Potatoes:
Place the drained potatoes in a large bowl. Pour the chimichurri sauce over them and toss gently to ensure all the wedges are evenly coated.
Prepare for Baking:
Line a baking tray with parchment paper. Arrange the potatoes in a single layer on the tray. Sprinkle a light layer of breadcrumbs over the top for added crunch.
Bake:
Preheat the oven to 180°C (fan-assisted). Bake the potatoes for 45 minutes, or until golden and crispy on the outside.
Serve:
Transfer the chimichurri potatoes to a serving dish and enjoy them warm as a delicious side or snack!
Tips:
For extra flavor, add a pinch of chili flakes to the chimichurri sauce.
Serve with a side of extra chimichurri sauce for dipping.
These potatoes pair perfectly with grilled meats or as part of a tapas spread.
Enjoy your flavorful chimichurri potatoes!
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