Roasted potatoes, a timeless comfort food, hold a special place in my heart. Simple yet endlessly versatile, these crispy spuds offer a blank canvas for a variety of flavors. And what better way to honor roasted potatoes than by coating them in not one, but TWO sauces?
You’ll begin by creating the base for this recipe: cubed and roasted potatoes. Once you cube the Russetts, let them sit in cold water for 20-30 minutes to remove excess starch, and then pat them dry. Toss the cubes in olive oil, salt, garlic powder, dried oregano, and black pepper. Roast in a preheated oven at 425°F until you achieve a golden brown, crispy exterior. Sometimes, I like to broil them for the last 2-3 minutes depending on the level of crisp.
Now for the fun part…
Basil Chimichurri Sauce: Create a refreshing basil chimichurri by blending Italian parsley, basil leaves, avocado or olive oil, lemon juice, grated garlic, sea salt, and red chili flakes. Blend until the mixture is still a bit textured but well combined. Always adjust seasonings to suit your tastes.
Roasted Red Pepper Aioli: For a creamy, tangy sauce, roast two large red bell peppers until tender and slightly charred. Remove the skins and blend the roasted peppers with egg yolks, Dijon mustard, garlic, lemon juice, sun-dried tomatoes, and avocado oil until you get a creamy, mayo-like consistency.
Both sauces perfectly complement the texture and taste of the potatoes, offering a variety of flavors in every mouthful. I like to use the red pepper aioli as a base and top everything off with generous dollops of basil chimichurri.
Whether served as an appetizer, a side dish, or a standalone treat, this roasted potato recipe is bound to please even the toughest critics. Embrace the versatility of this dish, experiment with different flavors, and savor the joy of creating a gourmet meal right in your own kitchen!
Holiday Potatoes with Chimichurri and Roasted Red Pepper Aioli
Equipment
- 1 full baking sheet
- 1 large serving plate or tray
- immersion blender or regular blender
- 1 dishcloth or paper towels to dry potatoes
- Cutting Board
- Sharp knife
Ingredients
Potato Ingredients:
- 4 large Russett potatoes washed and cubed
- olive oil
- salt
- garlic powder
- paprika
- black pepper to taste
Basil Chimichurri Ingredients:
- 1 handful Italian parsley
- 1 cup basil leaves
- 1/3 cup avocado oil or olive oil
- 1/2 lemon juiced
- 4 cloves garlic peeled
- 1/2 tsp sea salt
- 1/2 tsp red chili flakes optional
Roasted Red Pepper Aioli Ingredients:
- 2 large red bell peppers
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 cloves garlic peeled
- 2 tablespoons lemon juice
- 8-10 sun-dried tomatoes in oil
- ¼ cup avocado oil
- 1/2 tsp salt
Instructions
Roasted Potato Recipe:
- Preheat oven to 425˚F.
- Cut potatoes and soak in cold water for 20-30 mins. Then, drain and thoroughly pat dry the potato pieces with a paper towel or dishcloth.
- Lay them out on a large baking sheet and drizzle generously with olive oil. Season with salt, garlic powder, paprika, and black pepper and mix until each potato piece is coated evenly.
- Spread them in a single layer across the baking sheet, and bake for 22-26 minutes or until potatoes are fully cooked through and golden on the outside, mixing halfway.
- If desired, broil for 2-3 minutes to achieve an extra crispy exterior. Keep a close eye on them while broiling.
- Taste and adjust seasonings as needed.
Roasted Red Pepper Aioli Recipe:
- Preheat the oven to 450˚F, and line a baking sheet with foil.
- Cut the peppers in half and remove their seeds.
- Place the peppers cut side down on the baking sheet and roast for 15-20 minutes, or until slightly blackened and soft. Flip them at the 10-minute mark.
- Once the peppers are ready, wrap them in foil for 5 minutes. Then, peel off the skin.
- Place the yolks, mustard, lemon juice, roasted peppers, and sun-dried tomatoes into a food processor, blender, or a container fit for an immersion blender. Pulse a few times.
- Drizzle oil in as you pulse until you reach a mayonnaise-like consistency and everything is fully combined.
Basil Chimichurri Recipe:
- Add parsley, basil, oil, lemon juice, and garlic to an immersion blender-safe container or a food processor and pulse until combined but still a bit textured.
- Add more oil as needed.
- Transfer to a bowl, add seasonings and adjust flavors as needed.
How to Plate:
- To plate, start by spooning a thick layer of the roasted red pepper aioli on a large dish or tray.
- Add the potatoes on top of the aioli.
- Drizzle the potatoes with generous spoonfuls of the Basil Chimichurri.
- Garnish with fresh parsley if desired.
