Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Substitute the chimichurri with your favorite sauce, including pesto and mayonnaise-based dressings.

KEEP SCREEN ON

Yield: 4 servings

Cook Time: Automatic

Ingredients
Ingredients
2 pounds fingerling or baby potatoes

1 shallot

3–4 cloves garlic

¼ cup chives

¼ cup cilantro

¼ cup parsley

¼ cup red wine vinegar

1 tablespoon crushed red pepper

½ cup and 2 tablespoons olive oil, divided

Salt and pepper

RATE THIS RECIPE

Based on 0 ratings

Preparation Method

  1. Cut potatoes into bite-sized pieces; toss with 2 tablespoons olive oil, salt, and pepper. Evenly distribute on a parchment-lined enameled broiler pan. Slide into oven at rack position “2.” Set oven to Gourmet Mode and choose Sides, Potatoes, Roast Potatoes. 
  2. As potatoes roast, mince shallot and chop garlic and herbs. In a small bowl, combine shallot, garlic, herbs, vinegar, and crushed red pepper; add ½ cup olive oil and season to taste with salt and pepper.
  3. Once potatoes finish roasting, transfer to a medium bowl; add chimichurri, then toss to combine. Adjust seasoning as necessary with salt and pepper. Serve.

; ; ;