Chimichurri Hasselback Potatoes

Potatoes roasted to perfection and topped with a fresh parsley, cilantro, and garlic sauce to make the most delectable side dish for your table. Vegan and gluten free!

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 542kcal

Author Karrie | Tasty Ever After

Ingredients

4 large baking potatoes (thoroughly washed and dried)
4 tablespoons olive oil

For The Chimichurri:

½ cup olive oil
½ cup cilantro, finely chopped
⅓ cup flat leafed parsley, finely chopped
¼ cup red wine vinegar
4 garlic cloves, minced
½ fresh lime, juiced
1 tablespoon fresh or pickled jalapeno, minced
1 teaspoon kosher salt

US Customary - Metric

Instructions

For The Chimichurri:

Combine all ingredients from the olive oil to the kosher salt in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop.

For The Potatoes:

When ready to bake the potatoes, preheat the oven to 425F/218C.
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 tablespoon of olive oil. Bake for 45 minutes to 1 hour, or until browned and cooked throughout.
Remove potatoes from the oven and top each one generously with the chimichurri.

Notes

Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.

Nutrition