Ingredients
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2 pounds red potatoes, cut into 1 1/2-inch cubes
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4 tablespoons olive oil, divided
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salt and ground black pepper to taste
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½ bunch Italian parsley, chopped
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½ bunch fresh basil, chopped
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4 medium garlic cloves, minced
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2 tablespoons red wine vinegar
Directions
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Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
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Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
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Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
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Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
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Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
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Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutrition Facts (per serving)
| 291 | Calories |
| 14g | Fat |
| 39g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 10% |
| Sodium 58mg | 3% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 5g | 10% |
| Vitamin C 32mg | 36% |
| Calcium 58mg | 4% |
| Iron 3mg | 14% |
| Potassium 1125mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
