Phenomenal Phoods

Roasted Garlic and Herb Potatoes with Jalapeño Chimichurri

Ingredients:

For the roasted potatoes

• 1 pound small potatoes (can use red, Yukon gold, fingerling, multi-colored), cut into halves or quarters
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion flakes
• 2-3 tablespoons olive oil
• 1 teaspoon salt

For the chimichurri sauce

• 3/4 cup cilantro
• 3/4 cup parsley
• 2 green onions
• 2 cloves garlic
• 1 seeded jalapeno
• 1 tablespoon Greek yogurt
• 1/4 cup olive oil (more as needed)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

For the roasted potatoes

1. Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
2. Toss the potatoes with the olive oil, herbs, garlic powder, onion flakes and pepper. Add additional olive oil as needed to make sure the potatoes are coated.
3. Spread potatoes in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes. Turn the potatoes over and return to the oven for another 20 minutes until golden brown.
4. Remove from the oven and immediately sprinkle generously with sea salt. Serve as is or with chimichurri sauce for dipping.

For the chimichurri sauce

1. Combine all ingredients in a blender or food processor and pulse until it reaches a sauce consistency. Add additional olive oil or Greek yogurt as needed.
2. Serve with roasted potatoes for dipping.