CHIMICHURRI POTATOES Chimichurri Potatoes are not just a side dish, but a true anthem to taste: the crispy exterior and soft interior of the potatoes blend with Argentina’s most famous sauce.
The chimichurri, with its tangy mix of parsley, oregano, garlic, vinegar, and chili pepper, envelops the potatoes, giving each bite a burst of herbaceous freshness and a slightly spicy touch.
Now follow me into the kitchen, I’ll show you how to make chimichurri potatoes!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for 4 people for chimichurri potatoes
- 1.32 lbs potatoes
- 6 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- to taste salt
- to taste chili powder
- 1 bunch parsley
- 2 cloves garlic
- 3 tbsp breadcrumbs
- 1 tbsp sweet paprika
Useful tools for preparing chimichurri potatoes
- 1 Baking Dish
- 1 Air Fryer
Preparation of chimichurri potatoes
We should boil the potatoes for a few minutes, so I recommend starting by putting a large pot of water with a little salt on the stove; while the water comes to a boil, we’ll clean and cut the potatoes.
We gently wash and peel the potatoes, then place them on the work surface and cut them into wedges, not too large, preferably all the same size to ensure even cooking.
We plunge the potatoes into the boiling water and let them cook for about three minutes, then drain them and proceed with the seasoning: in a small bowl, combine the extra virgin olive oil, vinegar, and finely chopped parsley.
Give it a quick stir, then add salt and sweet paprika and stir again until creating an emulsion that will have an almost orange color; finally, add the chili powder, I’m not giving you specific quantities because it depends a lot on personal taste and also the spiciness level of the chili used.
In a large bowl, combine the potatoes and the emulsion and give it a good stir until they are all well coated, then place them in a baking dish suitable for air fryer cooking, taking care not to overlap them. Sprinkle with breadcrumbs and proceed immediately to cooking.
Cook at a power of 392°F for about 20 minutes, always remember to turn them halfway through to ensure they cook evenly on all sides. If using a traditional oven, bake at 482°F for about 30 minutes, but in both cases, always adjust based on the characteristics of your oven or air fryer.
Bring chimichurri potatoes to the table immediately and you’ll see how irresistible their crunch is!
An extra tip:
* If you don’t like spicy, you can replace chili with black pepper or omit it altogether;
* For a more intense flavor, you can replace sweet paprika with smoked paprika;
* Chimichurri potatoes do not keep their crunch for long, I advise you to consume them, but I assure you it will be hard for them to last!
* Chimichurri potatoes do not keep their crunch for long, I advise you to consume them, but I assure you it will be hard for them to last!
