Leek and Kale Chimichurri Roasted Baby Potatoes

These Leek and Kale Chimichurri Roasted Potatoes are easy to put together and quick to cook making them a sure hit!


Ingredients
For the Chimichurri
1 1/2
cups
kale leaves, finely chopped
1/3
cup
sliced leek
1/3
cup
Olive Oil
*
salt, pepper, and red pepper flakes to taste
1/2
lemon, juiced
For the Potatoes
1 1/2
pounds
baby yellow potatoes
1
teaspoon
minced garlic
3
tablespoons
Olive Oil
*
Salt and pepper, to taste
Directions
Make the chimichurri: in a sauté pan on medium heat add kale, leek and a tablespoons of olive oil. Stir continuously, cooking down until leek has caramelized and kale is wilted. Remove mixture from pan and roughly chop again. Transfer to bowl, top with remaining olive oil and season with salt, pepper and red pepper flakes. Stir and as fresh squeezed lemon juice, adding about a teaspoon at a time until desired flavor is reached. Set aside.
Make the potatoes: Preheat oven to 450F. Line a baking sheet with foil and set aside. In a large bowl combine potatoes, garlic, olive oil , salt and pepper. Toss and massage oil into potatoes until they are completely coated. Transfer to baking sheet and roast for 20-25 minutes, until cooked through and golden.
Remove potatoes from oven and top with half of Leek and Kale Chimichurri. Serve potatoes fresh from the oven with remaining chimichurri.

The base number of servings for this recipe is 4
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