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!
Servings 4
Calories 542kcal
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
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
Calories: 542kcal | Carbohydrates: 40g | Protein: 4g | Fat: 41g | Saturated Fat: 5g | Sodium: 660mg | Potassium: 938mg | Fiber: 3g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 21.8mg | Calcium: 40mg | Iron: 2.6mg