Chimichurri Potatoes

Categories: Boiled   Ethnic   General   Sides  
Submitted by:kk1000
Preheat:n/a
Source:Original recipe
Serves:8
Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ingredients

2.5 lbs.New Potatoes
1 cupFresh Parsley Leaves (stems discarded)
6 clovesGarlic, chopped
.5 teaspoonDried Oregano
1 teaspoonKosher Salt
.5 teaspoonFreshly Ground Pepper
.5 teaspoonCrushed Red Pepper Flakes
.75 cupOlive Oil
.25 cupWhite Wine Vinegar
1 cupwater

Steps

  1. Peel and quarter potatoes. Put potatoes into an 8 quart stock pot. Cover with water and boil for 15 minutes, or until potatoes are soft throughout. Drain.
  2. Meanwhile, in a food processor, coarsely chop parsley. Add garlic cloves and pulse to chop. Add oregano, salt, pepper, red pepper, olive oil, vinegar, and water. Pulse to mix well, but stop while it’s still lumpy.
  3. In a large mixing bowl, or in the drained stockpot, add the Chimichurri sauce to the potatoes. Puree potatoes using an electric hand mixer.

Note

Chimichurri sauce seems to be all the rage right now. So I used it to jazz up an old favorite!