Name: CRISPY CHIMICHURRI POTATOES & LEMONY YOGHURT SAUCE
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Argentine-Inspired
Ingredients: 750 g baby potatoes; Olive oil; 100 g thick plain yoghurt; 200 g extra-firm tofu; Juice of 1 lemon; Salt & freshly ground black pepper; CHIMICHURRI; 30 g parsley (hard stalks removed & finely chopped); 1 garlic clove (minced); 1 red chili (seeds removed & finely chopped); 1 tsp dried oregano; 2 tbsp red wine vinegar; Extra virgin olive oil

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There’s something about crispy potatoes that just makes everything better, right? Now, add in a fresh, zesty chimichurri sauce and a creamy, tangy yoghurt dip, and you’ve got a flavor bomb that’s both comforting and exciting. Trust me, these crispy potatoes with chimichurri sauce and lemony yoghurt are about to become your new favorite snack or side dish. Whether you’re hosting a gathering, enjoying a cozy dinner, or just indulging in something a little special, this recipe is all you need to impress and satisfy.

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Why You’ll Love This Recipe

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.

Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.

Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.

Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Here’s the magic of this dish—it’s simple, but packed with bold flavors that come together beautifully. You might already have most of these ingredients in your pantry!

For the Crispy Potatoes:

Baby Potatoes
Olive Oil
Salt
Pepper
Paprika

For the Chimichurri Sauce:

Fresh Parsley
Fresh Oregano
Red Wine Vinegar
Garlic
Olive Oil
Red Pepper Flakes
Salt
Pepper

For the Lemony Yoghurt Sauce:

Greek Yoghurt
Lemon Juice
Lemon Zest
Garlic Powder
Salt
Pepper

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures even cooking and gives your potatoes that crispy texture we all love.

2. Prepare the Potatoes:
Cut the baby potatoes in half and toss them in olive oil, salt, pepper, and paprika. Spread them out in a single layer on a baking sheet. The more space between the potatoes, the crispier they get—so don’t crowd them!

3. Bake the Potatoes:
Pop them in the oven and bake for about 25-30 minutes, flipping halfway through. You want them golden and crispy on the outside while staying tender on the inside.

4. Make the Chimichurri Sauce:
While the potatoes are baking, make the chimichurri sauce. In a bowl, combine chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well, and let it sit for a few minutes to allow the flavors to meld together.

5. Prepare the Lemony Yoghurt Sauce:
In another bowl, mix together the Greek yoghurt, lemon juice, lemon zest, garlic powder, salt, and pepper. Stir until smooth. The tangy lemon really pops in this sauce!

6. Serve and Enjoy:
Once the potatoes are done, remove them from the oven and let them cool for just a minute. Serve them up with a generous drizzle of chimichurri sauce and a dollop of the lemony yoghurt sauce on the side.

How to Serve Crispy Chimichurri Potatoes & Lemony Yoghurt Sauce

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any delicious sauces or juices. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of sour cream, Greek yogurt, or a creamy dip to complement the dish’s flavor profile.
Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.

Presentation matters too! Serving the dish in a beautifully arranged platter can elevate the dining experience. Add a sprinkle of fresh herbs or a drizzle of olive oil for that extra pop.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the dish a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular flour for gluten-free alternatives or dairy products for plant-based options.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the dish’s texture and flavor.
Double the Batch: This recipe freezes beautifully, so consider making a double batch. Having a homemade meal ready in the freezer can be a lifesaver on busy days.

FAQ Section

Q1: Can I substitute fresh herbs with dried herbs?
A1: Yes, you can! For the chimichurri, use about one-third of the amount if you’re using dried herbs. Keep in mind, fresh herbs give it a more vibrant flavor, but dried herbs still work.

Q2: Can I make this dish ahead of time?
A2: You can prep the potatoes and chimichurri sauce the day before. Just bake the potatoes when you’re ready to serve!

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best crispy texture.

Q4: Can I freeze this dish?
A4: The potatoes can be frozen, but the chimichurri and yoghurt sauce are best made fresh. Freeze the potatoes in a single layer, then store in a sealed container for up to 3 months.

Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 375°F (190°C) for 10-15 minutes to crisp them back up.

Q6: Can I double the recipe?
A6: Absolutely! If you’re feeding a crowd, doubling the recipe is a great idea. Just make sure to spread the potatoes out on separate baking sheets to keep them crispy.

Q7: Can I use regular potatoes instead of baby potatoes?
A7: Yes, you can! Just cut them into bite-sized pieces and adjust the cooking time slightly as larger pieces may take a bit longer.

Q8: Can I use a different sauce for dipping?
A8: For sure! Feel free to swap in your favorite dip or sauce. A spicy aioli or a creamy avocado dip would also pair beautifully.

Q9: Is this dish spicy?
A9: It has a little kick from the red pepper flakes in the chimichurri, but it’s not overly spicy. If you want more heat, add more flakes or a dash of hot sauce.

Q10: Can I make this a full meal?
A10: Absolutely! Add some grilled chicken or a veggie burger on the side, and you’ve got yourself a hearty meal.

Conclusion

Crispy, flavorful, and just the right amount of zesty—these crispy chimichurri potatoes with lemony yoghurt sauce are a total game-changer. Whether you’re cooking for a crowd or just indulging in some comforting food for yourself, this recipe is sure to satisfy. Don’t be afraid to get creative and make it your own! Happy cooking!

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CRISPY CHIMICHURRI POTATOES & LEMONY YOGHURT SAUCE

Description

Ingredients

Instructions

Notes

Nutrition