1,5kglarge sebagostarchy potatoes (peeled and chopped)
2tablespoonsolive oil
sea salt
cracked black pepper
100gwild rocketarugula leaves (to serve)
Chimichurri sauce
1/3cupflat leaf parsleychopped
1tablespoonoreganochopped
2teaspoonsrosemarychopped
1/2teaspoonsmoked paprika
1/2teaspoondried chilli flakes
1clovegarliccrushed
1bay leaf
3tablespoonsred wine vinegar
3tablespoonsolive oil
sea salt
cracked black pepper
Instructions
To make the chimichurri sauce, place the parsley, oregano, rosemary, paprika, chilli flakes, garlic, bay leaf, vinegar, olive oil, salt and pepper in a bowl and mix to combine. Set aside.
Preheat oven to 220 C (425 F). Place the potato in a large saucepan of salted cold water over high heat and bring to the boil. Cook for 10 minutes or until the potato is just tender. Drain, return the potato to the pan and cook for 1 minte to remove excess moisture. Shake the pan to fluff the potato. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40-45 minutes or until crisp and golden.
Serve the potatoes with the chimichurri sauce and rocket leaves.