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Roasted Potatoes with Chimichurri Sauce—DHSPC

I made these for the Donna Hay Styling & Photography Challenge (DHSPC) run by JungleFrog.

The April/May challenge was either salted rump steak or these roasted potatoes. If you’ve noticed, I don’t really do meat, so I went with the potatoes.

And they were phenomenal. The cooking method, which called for boiling the potatoes before roasting them, had me wary since I’m not a fan of the nutrients lost through boiling. But, I tried making this recipe again without boiling and the texture was nowhere near as good. As written, the original recipe produces that perfect crispy outside and soft inside.

In the original recipe, you roast the potatoes with just salt and oil and then dip them in the sauce after. I would suggest drizzling some of that delicious chimmichurri sauce on the potatoes before roasting.

When I saw the original photo, I was like holy crap, we already have those glasses, score. The original also features a gorgeous rusted milk carrier. I scoured the thrift stores for something similar, but couldn’t find anything so I had to do the shoot sans that prop. I also forgot to grab rocket greens from the market so I used spinach & basil instead.

I took like 30,000 shots trying to get the lighting to match up with the original photo, only to realize in editing that my angle was off for 29,999 of those shots. Gah. I remembered to sprinkle some sea salt like in the original photo halfway through the shoot, but those shots were some of the 29,999.

The original photo (on the right) is by Ben Dearnley

As I was editing my photos with the original pulled up in a split screen, my boyfriend comes over and, pointing to the original, goes “yeah that one looks much better, go with that one.” :(

Roasted Potatoes with Chimichurri Sauce—Modified from Donna Hay

  • 1.5 kg starchy potatoes (I don’t have a kitchen scale, so I just used 3 medium potatoes) chopped. (Leave the skins on for more nutrients)
  • 1 tbs oregano
  • 1/3 cup flat leaf parsley, chopped (omitted here because I hate parsley)
  • 1 tbs rosemary, chopped (omitted here because I didn’t have any on hand)
  • 1 tbs chipotle chili powder (or smoked paprika and chili flakes)
  • 2 cloves garlic, pressed
  • 3 tbs red wine vinegar (white vinegar was used here)
  • 3 tbs olive oil
  • Salt and pepper to taste
  1. Boil potatoes in salted water for about 10 minutes or until potatoes are just tender. Drain off the water and put back on the stove to dry off any remaining water for a minute or so.
  2. Put potatoes in a baking dish and drizzle some of the sauce over them before popping into a preheated 425 degree oven.
  3. Roast for 40-45 minutes or until crispy and golden. (I turned my potatoes once somewhere toward the end of that time).
  4. Serve with more chimichurri sauce and some greens.
  5. Eat.

Like an idiot, I didn’t really measure anything, so these are guesstimates of the mods I made. The sauce seems pretty flexible, so you can probably mess the ingredients and amounts to suit our pantry and palette.

Filed under Donna Hay DHSPC potatoes food recipe photography roasted potatoes tasty chimichurri Ben Dearnley

  1. saltedcaramelmacaron reblogged this from girlmeetsbowl
  2. hsnahr reblogged this from girlmeetsbowl and added:
    So I’ve been craving...these sound amazing…...I’m back home...
  3. deadvagabond reblogged this from girlmeetsbowl
  4. 501nive said: I think they look wonderful!
  5. girlmeetsbowl posted this