Chimichurri Potatoes
Roast baby potatoes smothered in herbs; a delicious and fresh take on the classic supper side dish.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Pepper mill
Ingredients
- 1/4 cup fresh or dried parsley leaves
- 1/4 cup fresh or dried oregano leaves
- 1/4 cup fresh or dried cilantro, chopped
- 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
- 1/4 cup Gefen Olive Oil
- 1/4 cup Tonnelli Red Wine Vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- freshly ground black pepper
- 4 pounds mini-potatoes or fingerling potatoes
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