Chimichurri is a tangy herby green sauce originating from Argentina and is usually served with grilled meats. It’s bright, zesty and fresh and is equally delicious with crispy fried potatoes.
Parsley, coriander, capers, garlic, cumin and chilli make this potato salad a flavour sensation! We’ve made it easy in this recipe and given you a simple chopped chimichurri, so there’s no need to get out the food processor.
Perfect as a side dish for barbecues, it pairs beautifully with grilled meats, fish, or as part of a vegetarian feast.
Ingredients 12
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Method 6
Wash the , then cut into quarters and place in a large pot of salted water. Bring to the boil, then reduce heat and simmer for 15-20 minutes, until potatoes are cooked through and easily pierced with a knife. Drain and set aside.
While the potatoes are boiling, make the chimichurri. Remove the roots from the , then very finely chop the stems and leaves of the and coriander. Use your best chef knife skills here! Place the chopped herbs in large mixing bowl. Finely chop or mince the and add to the bowl. Zest and juice the into the bowl along with the , , , a good splash of the caper brine and 2 tbsp of the . Stir to combine.
In a large frypan over medium heat, add the and dry fry for 1 minute until fragrant. Tip the cumin seeds into the chimichurri bowl, then return the frypan to the heat.
Add 2 tablespoons of olive oil to the hot fry pan and fry the capers for a few minutes until they're a little crispy. Remove capers from the pan with a spoon and set aside.
Add the remaining 2 tbsp of olive oil, then add the to the pan so they are in one layer. Fry for 3-5 minutes on each side until crispy and golden. You may need to do this in two batches, depending on the size of your frypan. Push the potatoes down with the back of a spoon so they crack a little. Once golden and crispy, transfer the potatoes to the large bowl with the chimichurri and continue with any remaining potatoes.
Once all the have been fried, stir them through the chimichurri to coat well. Taste and adjust seasoning if needed. Transfer to a serving platter, and dress with fried and crumbled . Serve.
Clove Kitchen's tips
We've used a bunch each of parsley and coriander for this recipe, but feel free to make up the two bunches with whatever soft green herbs you have on hand - dill, basil, mint, celery leaves or even some rocket would work well. Keep in mind, that basil and mint stems are not delicious, so just use the leaves if you're including those herbs.
Helpful tips
Notes
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