Such a tasty side dish! We served with a roast chicken but it will go with pretty much anything.
Potatoes with chimichurri – serves 6 as a side dish
- 800g waxy potatoes
- 600g sweet potatoes
- 5g oregano leaves, roughly chopped
- 5g parsley, roughly chopped
- 4 garlic cloves, peeled and crushed
- 5 tbsp olive oil, plus extra for greasing the pan
- 250ml chicken stock or vegetable stock
FOR THE CHIMICHURRI:
- 10g parsley, finely chopped
- 5g oregano leaves, finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 mild red chilli, finely chopped (seeds in or out as you wish)
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Heat the oven to 180C fan.
Peel the potaotes, then slice the waxy sort using a mandolin. Use a sharp knife to slice the sweet potatoes finely – they should be slightly thicker than the regular potatoes.
Put both sorts of potatoes into a large bowl and add the garlic, herbs, 3 tbsp of the oil, 1½ tsp salt and plenty of black pepper. Toss gently with your hands to combine but make sure you don’t break the potatoes.
Lightly grease a large ovenproof cast-iron frying pan or a round baking dish – about 23cm in diameter. Start at the edge and arrange the potatoes in overlapping circles until you reach the middle. Pour the stock over the top. Lightly grease a piece of foil and cover the dish tightly with it. Bake in the oven for 35 minutes.
Remove the pan from the oven and turn the heat up to 220C. Remove the foil from the pan and drizzle over the last 2 tbsp of olive oil. Return to the oven for 20 minutes, or until nicely browned. Remove from the oven and leave to cool slightly, for about 15 minutes.
Meanwhile, make the chimichurri sauce. Put all of the ingredients into a bowl with ¼ tsp of salt and plenty of black pepper. Mix well to combine.
When you’re ready to serve, spoon the chimichurri over the top of the potatoes.
(Original recipe from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)
Jono & Jules do food & wine 