Potatoes with Chimichurri Sauce

Ingredients

• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Parsley2 tablespoon (8 g)
• Olive Oil1 tablespoon (10 ml)
• Vinegar1 tablespoon (10 g)
• Oregano1/4 tablespoon (1 g)
• Garlic1/2 clove (2 g)
• Red Chili Pepper1 teaspoon (3 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   Meanwhile, chop the onion and wash with salted water. Drain.

5. 5

   Step 5

   Mix the olive oil, vinegar, onion, parsley and garlic previously chopped. Season with salt and pepper.

6. 6

   Step 6

   Let cool off, place in a bowl and mix with the dressing. If you wish, you can fry them in the air fryer for 15 to 20 minutes at 356 °F (180 °C).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potatoes with Chimichurri Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.