Chimichurri Potatoes
These flavorful potatoes pair well with chicken, beef, and pork.
- 1½ pound Small Potatoes ((use red, gold, or other small variety))
- 1 teaspoon Salt (plus extra at the end if needed)
- ½ cup Onions (sliced paper thin (yellow, white, or red depending on preference))
- ¼ cup Chimichurri Sauce
- Wash the potatoes thoroughly and place them in a pot. Cover them with water by a couple of inches. Bring the water to a boil over high heat. Then, add about 1 teaspoon of salt to the water.
- Cook the potatoes for 15-20 minutes, or until they are tender. The tip of a paring knife should slide in and out easily without resistance.
- Use a strainer to drain the water. Let the potatoes cool down some (not completely).
- When they are cool enough to handle slice each one in half. If the potato is on the larger side cut it into quarters. Make them bite sized.
- Place them in a large bowl, add the onions and stir in the chimichurri sauce. Toss the potatoes gently until coated in the sauce.
- Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
- The chimichurri potatoes can be served warm or cold. Serve them right after preparing (for warm) or cover them and refrigerate until chilled and ready to serve.
They are easy to make and budget friendly too. Elements 1½ pound Small Potatoes ((use red, gold, or other small variety)) 1 teaspoon Salt (plus extra at the end if needed) ½ cup Onions (sliced paper thin (yellow, white, or red depending on preference)) ¼ cup Chimichurri Sauce Method Wash the potatoes thoroughly and place them in a pot. Then, add about 1 teaspoon of salt to the water.
Cook the potatoes for 15-20 minutes, or until they are tender. The tip of a paring knife should slide in and out easily without resistance. Let the potatoes cool down some (not completely).
When they are cool enough to handle slice each one in half. If the potato is on the larger side cut it into quarters.
Place them in a large bowl, add the onions and stir in the chimichurri sauce. Toss the potatoes gently until coated in the sauce.
The chimichurri potatoes can be served warm or cold. Serve them right after preparing (for warm) or cover them and refrigerate until chilled and ready to serve.
