Foodie Friday - Crispy Chimichurri Potatoes

My biggest hack for eating healthy without doing loads of meal prep and planning, is having some hero side dishes that are easy to make and go with basically anything. These crispy chimichurri potatoes are the perfect side dish and my favourite one to make as they're so easy. I keep the extra chimichurri in a jar to add to eggs, steaks, yogurt - anything I want, it gives the most simple dishes a boost of amazing flavour.

You can serve these as the recipe describes or layer the plate with my Herby Garlic Yogurt Dip and top it with the crispy chimichurri potatoes.

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Crispy Chimichurri Potatoes

Time: 40 minutes

Serves: 4

Ingredients:

1kg miniature potatoes

1 tsp beef tallow (not needed if using an airfryer)

Large handful fresh parsley

2 cloves garlic

2 tsp chilli flakes

1 tbsp red wine vinegar

~6 tbsp extra virgin olive oil (enough to make it loose and cover the ingredients)

Salt and pepper

Method:

1. Boil the potatoes for 10 minutes. While they're boiling, preheat the oven to 180 degrees, or preheat your airfryer.

2. If using, add the tallow to an oven tray and allow to melt.

3. Drain the potatoes and shake them. Allow to sit for a few minutes to steam.

4. Add them to the oven tray and coat with beef tallow (if using). Season with lots of salt and pepper.

5. Add to oven for 30 minutes / add to airfryer for ~20 minutes (depends on your airfryer).

6. Add the parsley and garlic to a food processor and blitz.

7. Put in a container, add the chilli flakes, red wine vinegar and salt. Add the olive oil till everything is coated (it doesn't need to be swimming in it).

8. Plate up the potatoes and then top with the chimichurri!