Ingredients
- 2 pounds of potatoes
- 3 tablespoons of olive oil
- 2 teaspoons of paprika
- Salt (to taste)
- 1/4 cup of Chimichurri sauce
Directions
Crispy on the outside and soft within, these roasted potatoes are a simple yet irresistible side dish. Seasoned with paprika and olive oil, then tossed in a vibrant chimichurri made with fresh parsley, oregano, garlic, and a touch of chili pepper, they strike the perfect balance of savory richness and herby brightness.
- Preheat oven to 400°F (200°C).
- Cut potatoes into bite-sized pieces. Toss with olive oil, salt, and paprika until coated. Spread on a baking sheet.(3 minutes)
- Roast 35-40 minutes, flipping halfway, until golden and tender.(40 minutes)
- Toss hot potatoes with chimichurri sauce. Enjoy!(1 minute)
