Herb Roasted Potatoes with Cavolo Nero Chimichurri
These Herb Roasted Potatoes sit on a bed of yoghurt topped with cavolo nero chimichurri. They are crispy and delicious, but very simple too.
Servings: 4 servings
Ingredients
- 680 g baby new potatoes
- 120 m, olive oil 1/2 cup
- 2 tbsp chives finely chopped
- 2 tsp zest from 1 lime
- 2 garlic cloves finely crushed
- 3 tbsp olive oil
- salt
For the chimichurri:
- 100 g cavolo nero stems removed
- 130 g spinach
- 15 g coriander
- 240 ml olive oil 1 cup
- 120 ml water 1/2 cup
- 1 lime juiced
- 125 g cashews
- 1 garlic clove
- 1/2 teaspoon red pepper flakes
- salt & pepper
To serve:
- Greek or natural yoghurt
- Sliced red chilli
- Coriander leaves
- Pickled red onion
Instructions
- Preheat the oven to 220C
- Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, reduce to a simmer, and cook for about 5 minutes. Potatoes should show a slight resistance when poked with a knife.
- Drain potatoes and give them a shake in the colander
- Add 2 tablespoons oil to a baking tray and put into the oven for 5 minutes.
- Once hot, tip the potatoes into the baking tray with the hot oil and season well. Roast for about 40 minutes, until the bottoms of the potatoes are crisp and golden brown. Turn the potatoes halfway through.
- Whilst they are cooking, mix together the remaining olive oil with the chopped chives and the crushed garlic in a small bowl.
- For the chimichurri, blend all the sauce ingredients together in a small blender or food processor until lovely and smooth
- Once the potatoes are crispy and golden, remove from the oven, pour the garlicky olive oil into the pan and give it a good stir. Season to taste
- Layer up your plate with yoghurt, the chumichurri and top with the crispy potatoes. Drizzle over some remaining chimichurri. Top with the pickled red onion, the chilli and some parsley leaves to make it look pretty!