Potato chimichurri recipe

Dear readers, without much work, these new potatoes are perfect to accompany a barbecue or baked meat, with a different flavor and easy to transport since they can be moved to a farm, to the beach or to another place because they can be carried in a jar with a lid and served cold. You can prepare them ahead of time and keep them in your fridge, yes, I recommend that you consume them in a maximum of three days.

I hope you enjoy them and thank your cook today.

Ingredients

• 2 or 3 pounds of chauchas potatoes or Cecilia
• ½ cup of pearl onion chopped into small squares
• ½ cup red bell peppers, cut into small cubes
• 1 teaspoon of oregano leaves
• 2 teaspoons of salt
• ¼ teaspoon pepper
• ¼ cup white vinegar
• ¼ cup olive oil
• 1 ½ cups of water

Preparation:

1. Clean the potatoes and leave them with the skin. Cook the potatoes in enough water and when they are soft, drain them immediately.
2. Let them cool and poke them with a toothpick so that they are then impregnated with the flavor of the chimichurri. Arrange them in a nice clean jar.
3. Prepare the chimichurri. Put in a bowl the chopped pearl onion, chopped red peppers, oregano, salt, pepper, white vinegar and olive oil. Mix very well and let rest for about five minutes so that the flavors come together well.
4. Pour this chimichurri on top of the potatoes and fill with the water to the top of the jar. Cover the jar and let it sit for a couple of hours. If you prefer you can store them in the refrigerator until the next day. If you want to serve the potatoes the same day, put only a cup of water and wrap them in the chimichurri so that they take on their flavor.
5. When serving, check the taste of the potatoes and correct the salt and pepper point.

Note: Makes approximately 10 to 12 servings.