Roasted Potatoes with a Twist

Remember the Chimichurri Style Sauce I used on the Red Snapper the other day?

We were invited to a Bar- B- Que last night and I wanted to take along a side dish.  I had a lot of red potatoes on hand.  I love the way they taste roasted, but I wanted something with a little more oompf.  I remembered the left over sauce and thought "hmm".  In the past I have used a recipe that calls for tossing the cooked potatoes in olive oil,  garlic, kosher salt  and chopped mint.  I was sure the Chimichurri style sauce would work just as well.  I turned out to be a fantastic combination. So much so, that by the time I went to make a plate for dinner, the potatoes were already gone!

This is a great tasty recipe for the summer.  No worries about spoiled mayonnaise on a hot summer day.  And the potatoes can also be roasted on the grill so you don't have to turn your oven on.

Roasted Potatoes with a Twist

Cut 2 pound of unpeeled red potatoes into 1" pieces.

place on a baking sheet lined with Release foil.

Coat Potatoes with olive oil

Sprinkle with salt and pepper

Roast in a high heat oven- 500 degrees for about 20 minutes, turning occasionally.

Potatoes should be golden brown and fork tender.

Remove from oven.  While still very hot toss with herb and garlic mixture.  Season with more salt and pepper if necessary.

Serve warm or at room temperature.

Chimichurri Sauce

9 cloves garlic minced

1 small onion minced

1 tablespoon each:

minced -parsley, oregano, thyme, chive

(feel free to add what other herbs you wish)

1/2 cup olive oil

1/4 t sea salt

Place garlic, onion, and herbs in a small heat proof bowl. Set aside.

Heat the olive oil in a frying pan until shimmering. 

Pour the hot oil over the herb mixture and stir. Add salt. 

Garlic and Mint Sauce

About 9 gloves garlic chopped 

1/2 cup extra virgin olive oil

1/2 cup  mint leaves, julianned

Kosher salt  and fresh ground Pepper

Toss all of the ingredients with the hot roasted potatoes.  Adjust the salt and pepper to taste.