Recipe adapted from “Steak & Cake, More Than 100 Recipes To Make Any Meal a Smash Hit” by Elizabeth Karmel.
The vegetables can be grilled alongside a main course like meat or chicken; simply place around the perimeter. They can be served warm, cold or room temperature, just make sure to toss again before serving.
Toss potatoes (and whole carrots if using) in just enough olive oil to coat all sides. Sprinkle with salt and toss to evenly season potatoes.
Place potatoes one-by-one on the cooking grate. Roast for 30-40 minutes depending on size.
You will not need to turn the potatoes and they should be crispy on the outside and soft and tender on the inside. When a fork or paring knife can be inserted easily, they are done.
Make the Chimichurri sauce while the potatoes are roasting or the day before by placing all ingredients in a blender or food processor and pulse until well chopped and combined. It will have a beautiful green color and look like parsley “pesto.”
Toss the potatoes when they are still warm so that the potatoes will absorb all the flavors of the Chimichurri sauce.