Ingredients
– 500 g baby potatoes
– 1 cup fresh parsley, chopped
– 4 cloves garlic, minced
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 1/2 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– Salt, to taste
– Pepper, to taste
– Lemon juice, from 1 lemon
Method
1. Preheat the oven to 200°C.
2. Rinse the baby potatoes and place them in a pot of boiling water. Cook for about 10 minutes until fork-tender.
3. Drain the potatoes and let them cool for a few minutes before cutting them in half.
4. Mix the parsley, garlic, olive oil, vinegar, oregano, pepper flakes, salt, and pepper in a bowl. Stir well.
5. Toss the potatoes in the chimichurri mixture, then spread them out on a baking tray. Bake for 20-25 minutes until golden and crispy.
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