CRISPY CHIMICHURRI POTATOES & LEMONY YOGHURT SAUCE
It's not uncommon that all I want to eat for dinner is a bowl of roast potatoes – so you can see how this dish came to be. Crispy chimichurri potatoes on a bed of lemony yoghurt and tofu sauce. It's roasted potatoes, but elevated for dinner!
Ingredients
- 750 g baby potatoes
- olive oil
- 100 g thick plain yoghurt
- 200 g extra-firm tofu
- juice 1 lemon
- salt & freshly ground black pepper
CHIMICHURRI
- 30 g parsley hard stalks removed & finely chopped
- 1 garlic clove minced
- 1 red chilli seeds removed & finely chopped
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- extra virgin olive oil
Instructions
-
Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
-
Bring a large pan of salted water to the boil. Add the potatoes and boil for 12-15 minutes, or until they can be easily pierced through with a knife. Drain and allow to steam dry.
-
Spread the potatoes out on a baking tray. Squash each potato with the bottom of a glass, then drizzle generously with oil and a good pinch of salt. Roast for 45-55 minutes, turning halfway through, until darkly golden and crisp.
-
Meanwhile, you can make the chimichurri. Combine the chopped parsley, garlic, red chilli, dried oregano, red wine vinegar and a generous pinch of salt and black pepper in a small bowl. Add 2 tbsp olive oil, then give everything a good stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend it until completely smooth). Taste and adjust the seasoning, adding more vinegar, salt, or anything else you think it may need.
-
To make the yoghurt sauce, combine the yoghurt, tofu, lemon juice and a good pinch of salt and black pepper in a food processor. Whizz until smooth and creamy, then taste and adjust the seasoning, if needed.
-
Spread the yoghurt sauce over the base of a serving plate. Combine the warm crispy potatoes and a good few spoonfuls of chimichurri in a mixing bowl and stir gently to coat. Spoon over the yoghurt sauce, then finish with a good crack of black pepper.
Love unique side dishes like these Chimichurri Potatoes? Try my Leek & Butter Bean Gratin too.
Video in IG was amazing and the recipe looks awesome. To be tried soon.
Thank you!
G x
Is there a video?
It’s on my instagram page (@georgieeats)!
G x
Hi! I like most of your recipes but the sauce in this one was chunky. How do you make extra firm tofu be “smooth and creamy”? Thanks!
It’s probably to do with your food processor/blender – you need something really high speed for this recipe (like a Nutribullet)). You could try adding a bit more liquid if yours is less powerful. Let me know how you get on!
G x
Literally one of the best things I’ve ever made and/or eaten!! I added a little bit of steak on the side.
So glad you enjoyed the recipe!
G x
Absolutely delicious, thanks for the great recipe! Just wondered how best (and how long) to store some leftover yoghurt tofu sauce?
Hello! Thank you, I’m glad you’ve enjoyed the recipe. In an airtight container, the sauce could be kept for up to 1 week in the fridge.