This post was sponsored by the US Potato Board, who is the nation’s potato marketing organization. They provide inspiration, information, tools and education to potato lovers all over the world.
The start of a new year always feels good to me. Of course, like everyone else it seems, I make those half-hearted resolutions (and yes it usually involves getting into better shape), but I mostly look forward to a new year because it feels like a clean slate. I can sort of start over and try to get out of last years nasty habits.
The one habit I’m especially trying to kick this year is going out to eat for lunch. It seems like towards the end of 2015 I was going out every day! What’s worse is that I live about 15 minutes from my office so I could easily go home for lunch. It’s wasted money that usually comes with a lot of extra and unneeded calories!
You know what would sway me in going home… a delicious meals made with fresh ingredients that pack tons of flavor, just like these garlic roasted baby potatoes with cilantro chimichurri. Yes – that’s a mouthful, and it’s a tasty mouthful at that.
And not only do these potatoes pack a ton of flavor, they also pack a ton of nutrients. Potatoes are an excellent source of vitamin C, B6 and iron and when eaten with the skin on (like here), they add fiber to your diet. Did you also know that one medium-size potato has just 110 calories and is absolutely fat-, sodium and cholesterol free, making them downright undeniable for any diet.
Plus these potatoes are so easy to make! Simply bake and then top with this vibrant green and fresh chimichurri sauce. I’ve even made these up ahead of time and then just reheat them when I’m ready.
These garlic roasted baby potatoes are the perfect way to kick my eating out habit! And for more ideas you can visit the US Potato Board here or even watch the video below for a super delicious looking frittata!
- 1 ½ - 2 pounds assorted baby potatoes, washed and cut into quarters
- ¼ cup olive oil
- 3 cloves garlic, diced
- Salt and pepper
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- 2 cloves garlic
- ¼ cup red wine vinegar
- ⅔ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- Preheat oven to 400 degrees F.
- In a large bowl, combine quartered potatoes, olive oil, and minced garlic. Toss to coat.
- Spread potatoes out on a baking sheet and season with salt and pepper. Cook for 45- 60 minutes, turning about every 15 minutes, until potatoes are soft with crispy exteriors.
- While the potatoes are cooking, combine chimichurri ingredients into a food processor and pulse until for about 5 -10 seconds, or until small pieces of cilantro and parsley are left. Set aside.
- As soon as potatoes are cooked, transfer to plate and top with chimichurri. Serve immediately.