Chimichurri Hasselback Potatoes
Ingredients
4 large baking potatoes, thoroughly washed and dried
4 Tb olive oil
FOR THE CHIMICHURRI:
½ cup olive oil
⅓ cup flat leafed parsley, finely chopped
½ cup cilantro, finely chopped
4 garlic cloves, minced
½ fresh lime, juiced
4 Tb red wine vinegar
1 Tb fresh or pickled jalapeno, minced
1 tsp kosher salt
Preparation
1
Preheat oven to 425F.
2
Slice each potato at ¼ inch intervals, three quarters of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potatoes with 1 Tb of olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout.
3
Top each potato generously with the chimichurri.
4
FOR CHIMICHURRI:
5
Combine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop.
6
Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.
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About
The beloved hasselback potato is covered in a garlicky chimichurri sauce and makes a healthy, easy side dish or as a vegetarian main dish!
Yield:
4 servings
Added:
Friday, April 24, 2015 - 8:56am
