Roasted Potatoes With Spinach Chimichurri Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ pounds fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 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
Directions
  1. Preheat the oven to 425 F.
  2. Place a baking sheet in the preheating oven.
  3. In a bowl, combine the potatoes, olive oil, salt, and pepper.
  4. Add butter to the sheet tray and spread it around as it melts.
  5. Add the potatoes to the sheet tray face down in a single layer.
  6. Carefully return the tray to the oven and roast undisturbed for 25-30 minutes.
  7. In the meantime, prepare the chimichurri. Combine the shallot, spinach, parsley, garlic, salt, chile, and red wine vinegar in a bowl.
  8. Add the oil, stirring to combine.
  9. When the potatoes are tender and crispy, transfer to a serving bowl, toss with chimichurri, and serve.