Fried potatoes with chimichurri

main dish
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

Chimichurri is an Argentinian classic. It's frequently served as a sauce with grilled meat – often beef – but it also tastes great with grilled cheese. You can also use chimichurri to marinate pretty much anything. Alternatively, we like to serve this wonderfully spicy sauce with lots of herbs as an accompaniment to a dish of fried potatoes, on their own or as a side. And because this sauce is so versatile, we always like to make a little more than we need – for tomorrow and the day after. Covered with oil and stored in an airtight container, chimichurri will keep for at least 1 week in the fridge.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

Potatoes
2 tbsp olive oil
1 ½ kg baby potatoes, cut in half
½ tsp sea salt
Chimichurri
¾ dl olive oil
4  radishes, finely chopped
½  onion, finely chopped
1  garlic clove, squeezed
2 bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped
  salt to taste

How it's done

Potatoes

Heat the oil in a wide, non-stick frying pan. Add the potatoes (cut side down), fry until the cut surfaces are golden brown. Reduce the heat, salt the potatoes and fry until soft, turning occasionally.

Chimichurri

Mix the oil with all the other ingredients up to and including the salt. Serve the fried potatoes with the chimichurri sauce.

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