Chimichurri Potatoes by @chieffoodieofficer

25 min

2 servings

🥔

700 g

Potatoes

🌿

15 g

Coriander

🧄

5 ml

Garlic

🌶️

1 tsp

Chilli flakes

🌿

1 g

Oregano

🫒

7.5 ml

Olive oil

🧂

3 g

Salt

⚫

2 g

Pepper

🍋

30 ml juice

Lemon

  1. Wash
    • potatoes

    Wash 4 medium potatoes and cut them into bite-sized cubes or wedges.

  2. Heat
    • frying oil

    Heat 3 cups of frying oil in a deep pan over medium-high heat until hot for frying.

  3. Fry
    • potatoes
    • frying oil

    Fry the potato pieces in the hot oil until golden brown and crisp, about 15 to 20 minutes.

  4. Spoon
    • potatoes

    Lift the fried potatoes out with a slotted spoon and drain them on paper towels.

  5. Chop
    • fresh coriander

    Finely chop 1/2 cup fresh coriander and place it in a small bowl.

  6. Add
    • fresh coriander
    • minced garlic
    • chilli flakes

    Add 1 teaspoon minced garlic, 1 teaspoon chilli flakes, 1 teaspoon dried oregano, and 1 teaspoon black pepper to the coriander.

  7. Squeeze
    • lemon
    • olive oil

    Squeeze the juice from 1/2 lemon into the herb mixture and add 1 1/2 teaspoons olive oil.

  8. Stir
    • salt

    Stir the chimichurri sauce until combined and season it with salt to taste.

  9. Place
    • potatoes
    • fresh coriander
    • minced garlic

    Place the hot crispy potatoes in a mixing bowl and pour the chimichurri sauce over them.

  10. Toss
    • potatoes

    Toss the potatoes gently until evenly coated, then serve immediately while crisp.

Chimichurri Potatoes by @chieffoodieofficer

25 min

2 servings

🥔

700 g

Potatoes

🌿

15 g

Coriander

🧄

5 ml

Garlic

🌶️

1 tsp

Chilli flakes

🌿

1 g

Oregano

🫒

7.5 ml

Olive oil

🧂

3 g

Salt

⚫

2 g

Pepper

🍋

30 ml juice

Lemon

Preparation Steps

  1. Step 1/10

    Wash 4 medium potatoes and cut them into bite-sized cubes or wedges.

    🥔potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Heat 3 cups of frying oil in a deep pan over medium-high heat until hot for frying.

    🫗frying oil

  3. Step 3/10

    Fry the potato pieces in the hot oil until golden brown and crisp, about 15 to 20 minutes.

    🥔potatoes
    🫗frying oil
    🥄slotted spoon

  4. Step 4/10

    Lift the fried potatoes out with a slotted spoon and drain them on paper towels.

    🥔potatoes
    🥄slotted spoon
    🧻paper towels

  5. Step 5/10

    Finely chop 1/2 cup fresh coriander and place it in a small bowl.

    🌿fresh coriander
    🔪chef's knife
    🪵cutting board
    🥣small bowl

  6. Step 6/10

    Add 1 teaspoon minced garlic, 1 teaspoon chilli flakes, 1 teaspoon dried oregano, and 1 teaspoon black pepper to the coriander.

    🌿fresh coriander
    🧄minced garlic
    🌶️chilli flakes
    🌿dried oregano
    ⚫black pepper
    🥣small bowl

  7. Step 7/10

    Squeeze the juice from 1/2 lemon into the herb mixture and add 1 1/2 teaspoons olive oil.

    🍋lemon
    🫒olive oil
    🥣small bowl
    🍋citrus juicer

  8. Step 8/10

    Stir the chimichurri sauce until combined and season it with salt to taste.

    🧂salt
    🥣small bowl

  9. Step 9/10

    Place the hot crispy potatoes in a mixing bowl and pour the chimichurri sauce over them.

    🥔potatoes
    🌿fresh coriander
    🧄minced garlic
    🌶️chilli flakes
    🌿dried oregano
    🫒olive oil
    🧂salt
    ⚫black pepper
    🍋lemon
    🥣mixing bowl
    🥣small bowl

  10. Step 10/10

    Toss the potatoes gently until evenly coated, then serve immediately while crisp.

    🥔potatoes
    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Seasonings, Oils, Fruits

Ingredients

Potatoes, Coriander, Garlic, Chilli flakes, Oregano, Olive oil, Salt, Pepper, Lemon

Notes

Potatoes (fried till golden brown), Garlic (minced), Salt (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free

Calories

210 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 35g, Dietary fiber: 4g, Total fat: 7g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 510mg, Sodium: 300mg, Iron: 1.5mg, Magnesium: 35mg

Vitamins

Vitamin C: 22mg, Vitamin B6: 0.4mg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, small bowl, slotted spoon, paper towels, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Lunch, Dinner, Party, Game Day, Potluck

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

Argentina, South America

Various

Aspect

Texture

Crispy, Crunchy, Tender, Saucy

Flavors

Herby, Tangy, Savory, Garlicky, Spicy, Salty, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Best eaten immediately for crispness), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Keep chimichurri-coated potatoes covered), freezer : 30 days (Freeze in an airtight freezer-safe container,Texture will become softer after thawing,Reheat from frozen in an oven or air fryer if available)