Chimichurri Hasselback Potatoes
By: Karrie
Published: Friday, April 24, 2015 - 8:56am

Ingredients




4 large baking potatoes, thoroughly washed and dried
4 Tb olive oil
FOR THE CHIMICHURRI:
½ cup olive oil
⅓ cup flat leafed parsley, finely chopped
½ cup cilantro, finely chopped
4 garlic cloves, minced
½ fresh lime, juiced
4 Tb red wine vinegar
1 Tb fresh or pickled jalapeno, minced
1 tsp kosher salt

Preparation

1 Preheat oven to 425F. 2 Slice each potato at ¼ inch intervals, three quarters of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potatoes with 1 Tb of olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout. 3 Top each potato generously with the chimichurri. 4 FOR CHIMICHURRI: 5 Combine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop. 6 Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.

About

The beloved hasselback potato is covered in a garlicky chimichurri sauce and makes a healthy, easy side dish or as a vegetarian main dish!