Roasted Potatoes With Chimichurri Sauce

1 1/2 pounds (4 or 5 medium) potatoes, cut into 1-inch chunks
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Chimichurri Sauce (recipe follows)

Heat oven to 450°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 hot with Chimichurri Sauce. Makes about 1 1/2 cups

Makes 4 servings potatoes

Source: United States Potato Board
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Chimichurri Sauce

1 cup vegetable oil
2 1/2 cups lightly packed cilantro leaves, large stems removed
4 cloves garlic, coarsely chopped
2 tablespoons dried oregano leaves
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

Add all ingredients to container of electric blender or food processor; pulse on and off, scraping sides of container, 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.

Source: United States Potato Board