Prepare the potatoes:
Wash the potatoes well (if they are new, there is no need to peel them). Cut them in half or into wedges.
Season them in a bowl with oil, paprika, salt and pepper.
Place them on a baking tray lined with baking paper.
Bake in a preheated oven at 200°C for about 30-35 minutes, turning them halfway through cooking, until golden and crispy.
Prepare the chimichurri:
Finely chop the parsley and garlic.
In a small bowl, combine the parsley, garlic, oregano, chili pepper, vinegar, lemon juice, and oil. Mix well.
Season with salt and let rest for at least 10 minutes to let the flavors blend.
Served:
Once ready, transfer the potatoes to a serving dish and drizzle generously with the chimichurri.
Serve immediately, perhaps with a little extra chimichurri on the side.
🍽️Serving and Storage Tips:
Perfect freshly made! You can also store them in the refrigerator for 2 days, reheating them in the oven or pan to bring back the crunch.
Also excellent as a filling for sandwiches or piadinas, together with meat or melted cheese.
Chimichurri can be stored in the refrigerator in a closed jar for 3-4 days, preferably covered with a drizzle of oil.
🔄Variants:
Prepare the potatoes:
Wash the potatoes well (if they are new, there is no need to peel them). Cut them in half or into wedges.
Season them in a bowl with oil, paprika, salt and pepper.
Place them on a baking tray lined with baking paper.
Bake in a preheated oven at 200°C for about 30-35 minutes, turning them halfway through cooking, until golden and crispy.
Prepare the chimichurri:
Finely chop the parsley and garlic.
In a small bowl, combine the parsley, garlic, oregano, chili pepper, vinegar, lemon juice, and oil. Mix well.
Season with salt and let rest for at least 10 minutes to let the flavors blend.
Served:
Once ready, transfer the potatoes to a serving dish and drizzle generously with the chimichurri.
Serve immediately, perhaps with a little extra chimichurri on the side.
🍽️Serving and Storage Tips:
Perfect freshly made! You can also store them in the refrigerator for 2 days, reheating them in the oven or pan to bring back the crunch.
Also excellent as a filling for sandwiches or piadinas, together with meat or melted cheese.
Chimichurri can be stored in the refrigerator in a closed jar for 3-4 days, preferably covered with a drizzle of oil.
🔄Variants:
