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Holiday Potatoes with Chimichurri and Roasted Red Pepper Aioli

Delicious roasted potatoes bursting with flavor!
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Prep Time:20 minutes
Cook Time:30 minutes
Course: Appetizer
Servings: 6

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.