Roasted Potatoes with Chimichurri Sauce

Roasted Potatoes with Chimichurri Sauce

 1/2      teaspoon  black pepper

1 1/2 pounds potatoes – (4 or 5 medium) cut into 1-inch chunks
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable oil
2 1/2 cups lightly packed cilantro leaves – large stems removed
4 cloves garlic – coarsely chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt

Heat oven to 450 degrees F. Line a baking sheet with sides with aluminum foil. In bowl, toss potatoes with oil, salt and pepper. Arrange potatoes in single layer in pan; cover loosely with foil and roast 15 minutes. Remove foil, toss potatoes and continue to roast 10 to 15 minutes until potatoes are tender and nicely browned. Serve with hot Chimichurri Sauce.

Chimichurri Sauce: Add all ingredients to container of electric blender or food processor; pulse on and off, scraping sides as needed, until a coarse puree is achieved. Cover and refrigerate 1 hour to blend flavors; stir before serving. Refrigerate leftover sauce up to 2 days. Makes about 1 1/2 cups.