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!
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.