Crispy Chimichurri Potatoes with Herby Garlic Yogurt
Directions
- 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.
- 2Drain & let them steam dry while preparing the other elements.
- 3For the chimichurri: add all the ingredients to a bowl, mix well & set aside to let the flavours marry.
- 4Mix all the yoghurt sauce ingredients together & set aside.
- 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.
- 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
Related recipes
Salsa Tártara Peruana
Peruvian · Sauce & Condiment
Peruvian Chicken with Aji Verde Sauce
Peruvian · Sauce & Condiment
Vinagreta de Pollería
Peruvian · Sauce & Condiment
Ceviche de Camarón
Peruvian · Sauce & Condiment20m
Everything Sauce
Peruvian · Sauce & Condiment
Shrimp and Mango Salsa
Peruvian · Sauce & Condiment10m
Ají de gallina
Peruvian · Sauce & Condiment
3 leches de tigres
Peruvian · Sauce & Condiment
Lomo Saltado Casero
Peruvian · Sauce & Condiment
Salsa de restaurantes peruanos
Peruvian · Sauce & Condiment
Shrimp Ceviche
Peruvian · Sauce & Condiment
Skirt Steak on the Blackstone (Churrasco) with Homemade Chimichurri Sauce
Peruvian · Sauce & Condiment