Place chimimchurri into serving bowl.
Here we are at that time of year again. Sunny, warm afternoons-perfect picnic weather. These yummy roasted potatoes are perfect for picnics. Hand held, seasoned just right, and a tangy dipping sauce for the adventurous! Try adding these to your next gathering for a side dish sure to please.
Full time: 40-50 minutes
Makes 24 serving skewers
You will need:
24 wooden bamboo skewers
4 large red potatoes
3 tbsp olive oil
1 tbsp dried dill
1/2 tbsp salt
1/2 tbsp ground black pepper
Let us begin:
Heat oven to 400.
You want to wash and cube potatoes. To do this your going to cut potato in half.
With each half, cut it in half again.
Do not seperate the halves, turn it back to the flat side and cut them in half the other way.
Cut each of these halves in half.
Now, repeat this in the other direction.
Place the cubes into a large bowl.
Repeat with second half and remain potatoes.
Add olive oil, salt, pepper, and dill to the bowl.
Hand mix to completely coat potatoes.
Skewer cubes onto the wooden skewers, sliding the first cube down to roughly 1" above the bottom of skewers.
Continue sliding down until skewer is full.
Place full skewer onto a baking tray.
Roast in oven for 25-30 minutes or until forkable. They will develop a nice golden color on the edges.
Remove from oven and set aside for a moment.
Lets make the chimimchurri.
Rough chop all herbs and place into blender or food processor.
Add in remaining dry ingredients in.
Add in liquid ingredients.
Purée for 1-2 minutes or until smooth in consistency.
Plate up potatoes, serve and enjoy!