Roasted Potatoes With Spinach Chimichurri Recipe

The most versatile side dishes are potato-based. Potatoes are good mashed, roasted, baked, or fried. This Michelle McGlinn-created recipe roasts fingerling potatoes until golden and crispy and tops them with a vibrant chimichurri. 

– 1 ½ pounds fingerling potatoes, halved lengthwise – 2 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon pepper – 2 tablespoons butter – For the chimichurri – 1 shallot, minced – 2 cups baby spinach, minced (about ½ cup minced) – 1 packed cup parsley, minced (about ¼ cup minced) – 3 garlic cloves, minced – ½ teaspoon salt – 1 tablespoon minced Fresno chile – 2 tablespoons red wine vinegar – ¼ cup olive oil



The oven should be preheated to 425 degrees Fahrenheit. After the oven has been preheated, place a baking sheet inside. 

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It is recommended to mix the potatoes, olive oil, salt, and pepper together in a bowl.

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 Put the butter on the sheet tray, and as it melts, spread it out in a circular motion. 

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The potatoes should be placed on the sheet tray in a single layer, with the face down. 

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Put the tray back into the oven with care, and roast it without stirring it for twenty-five to thirty minutes.

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While waiting, make chimichurri. Bowl together shallot, spinach, parsley, garlic, salt, chile, and red wine vinegar.

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 Stir in oil. Toss chimichurri with tender, crispy potatoes in a bowl and serve.

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