Creamy Chimichurri Potatoes
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
230 |
|
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 1.5g | 7% | |
| Cholesterol 5mg | 2% | |
| Sodium 230mg | 10% | |
| Total Carbohydrate 35g | 13% | |
| Dietary Fiber 4g | 13% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 1% | |
| Protein 7g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 63mg | 6% | |
| Iron 2mg | 15% | |
| Potassium 1070mg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3 lb Baby Potatoes, cut in half
- 2 tbsp Olive Oil
- 1/2 tsp Salt & Pepper
- 1 tsp Garlic Powder / Onion Powder
- Creamy Chimichurri Sauce -- ---
- 1/2 cup Greek Yogurt, Plain
- 1/2 cup Cottage Cheese, Plain
- 1 each Lemon Juice
- 2 tbsp Red Wine Vinegar
- 2 tbsp Olive Oil
- 1 bunch Parsley, finely chopped
- 1 bunch Cilantro , finely chopped
- 2 each Garlic Cloves, minced
- 1/2 tsp Red Chili Pepper Flakes
- 1/2 tsp Salt & Pepper
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray a sheet pan with pan spray and set aside.
Step 2
In a bowl toss potatoes, oil, spices, and salt & pepper.
Spread out evenly on the sheet pan and roast for 35-40 minutes, tossing halfway thru cooking.
Step 3
In a food processor add all the creamy chimichurri ingredients, except for the parsley and cilantro. Blend until smooth.
Step 4
In a bowl add the parsley, cilantro and mixture from the food processor. Mix until combined.
Set aside in a serving dish.
Step 5
Enjoy the potatoes by either dipping, drizzling, or tossing in the Creamy Chimichurri Sauce.
