Chimichurri Potatoes & Carrots

Chimichurri Potatoes & Carrots

By: Elizabeth Karmel
What to know
Suggested Briq
Grill temperature
500°
Skill level
Easy
Prep time
20 mins
Total time
50 mins
Feeds
6
Ingredients
2 lbs
red or other small potatoes, cleaned; if using larger potatoes cut in half
Olive oil
Kosher salt
1 lb
whole carrots, cleaned
For the Chimichurri:
4 cups
lightly packed chopped curly parsley
3 - 5
cloves garlic, minced
1 tsp
fine-grain sea salt
½ tsp
freshly ground pepper
½ tsp
chili pepper flakes
2 tbsp
shallot or onion, minced
¾ - 1 cup
extra-virgin olive oil
3 tbsp
sherry wine vinegar or red wine vinegar
3 tbsp
fresh-squeezed lemon juice
Overview
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.
Step 1
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.
Step 2
Place potatoes one-by-one on the cooking grate. Roast for 30-40 minutes depending on size.
Step 3
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.
Step 4
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.”
Step 5
Toss the potatoes when they are still warm so that the potatoes will absorb all the flavors of the Chimichurri sauce.
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