This recipe serves 12 as a side dish, so it makes enough to take to a pot luck or for a family dinner with leftovers for lunch or dinner the next day.
Potatoes can be baked a day ahead of time. Excellent served hot, cold or at room temperature.
- 1 cup fresh Italian flat leaf parsley, stripped from stem and tightly packed.
- 1/4 cup fresh oregano leaves stripped from stems
- 6 garlic cloves,chopped
- 1/4 cup coarsely chopped white onion
- 1/3 cup canola or olive oil
- 1/4 cup white or red wine vinegar
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- 1/2 tsp salt
- 4 lbs mini or fingerling potatoes (about 10 cups or 2.5 L)
- To make chimicurri sauce, place parsley and all other ingredients except potatoes in a food processor and pulse until ground, scraping down sides occasionally with a spatula. Continue pulsing until mixture has the consistency of pesto sauce.
- If making ahead, cover the sauce and refrigerate. The chimichurri sauce keeps well 4 to 5 days in the fridge. Stir well before using.
To Roast Potatoes:
- Set 2 oven racks in the top and bottom thirds of the oven.
- Preheat oven to 400 degrees F.
- Prepare 2 large baking sheets with shallow sides by lightly oiling.
- Wash potatoes and drain.
- Potatoes should be same in size, so cut large ones in half.
- Place potatoes in a large bowl.
- Add 2/3 of the chimichurri sauce and toss to coat.
- Place an equal amount of potatoes on each oiled sheet, spreading out so they will brown evenly.
- Roast in preheated oven 15 minutes, then stir the potatoes and switch the racks so the top sheet is now on the bottom.
- Continue roasting about 10 more minutes or until golden and a fork easily pierces the biggest part of the potato. Roasting time shouldbe about 25 minutes total.
- Tumble cooked potatoes into a big bowl and stirm in remaining sauce.
- Serve right away, or leave at room temperature up to 4 hours, or cover and refrigerate overnight.
