Crispy Chimichurri Potatoes with Herby Garlic Yogurt

20 mins
Serves 4
instagram.com

Directions

  1. 1Roughly cut your potatoes into rustic bitesized chunks, add them to a pot of salted water, bring to a boil & cook for 15-20 minutes until fork tender.
  2. 2Drain & let them steam dry while preparing the other elements.
  3. 3For the chimichurri: add all the ingredients to a bowl, mix well & set aside to let the flavours marry.
  4. 4Mix all the yoghurt sauce ingredients together & set aside.
  5. 5To finish the potatoes, add them to a well oiled pan over a medium-high heat, fry until golden brown, shaking the pan so they don’t stick & season to taste.
  6. 6Serve the potatoes on a bed of garlic & herb yoghurt then drizzle with chimichurri.

Ingredients

  • 1 bag (750g) jersey royal potatoes
  • 1 handful fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 0.5 red chilli, finely chopped
  • 0.25 tsp dried oregano
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 0.5 cup plantbased yoghurt
  • 0.25 lemon, juice of
  • 1 small garlic clove, minced
  • 0.5 tsp oregano
  • 0.25 tsp salt

Equipment

potwell oiled pan