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Chimichurri Roasted Potatoes

Sometimes Ali makes breakfast for grocery store buyers who are thinking about stocking the sauces. She loves to make them breakfast, then talk about the company. She's noticed we win more accounts when she makes them these crispy, herby potatoes.

Chef Tip: It's worth halving the potatoes to get more crispy surface area. And don't skimp on the oil here. And make sure your oven is super hot. That's all!

Ingredients

Steps

STEP 1

Preheat oven to 425

STEP 2

Toss potatoes with a glug of olive oil and 1/4 pouch Chimichurri

STEP 3

Roast for 25 minutes

STEP 4

Toss with another squeeze of Chimichurri and salt to taste

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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