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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Roast baby potatoes smothered in herbs; a delicious and fresh take on the classic supper side dish.
1/4 cup fresh or dried parsley leaves
1/4 cup fresh or dried oregano leaves
1/4 cup fresh or dried cilantro, chopped
3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
1/4 cup Gefen Olive Oil
1/4 cup Tonnelli Red Wine Vinegar
1/2 teaspoon ground cumin
1/2 teaspoon salt
freshly ground black pepper
4 pounds mini-potatoes or fingerling potatoes
Combine all of the ingredients except the potatoes in the bowl of a food processor and pulse until well ground and the mixture has a pesto-like consistency.
Preheat the oven to 400 degrees Fahrenheit.
Toss the potatoes with about three fourths of the sauce. Spread the potatoes out on a large baking sheet. If your sheet is too crowded, use two sheets and rotate the baking pans halfway through cooking time. Bake them for about 25 to 30 minutes, giving the pan a good shake a couple of times while they roast. Check the biggest potatoes for doneness; when a fork can easily poke into them, they are done.
Serve alongside reserved chimichurri sauce for dipping.
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Herbs Hi, if I am using dried herb should I still use a full quarter cup of each? Thank you!
Red wine vinegar subsitute I didn’t find it in my grocery, can I use regular vinegar instead?
Hi, if I am using dried herbs should I still use a full quarter cup of each?
Thank you!