Looking for a great side dish for your next cookout? What could be better than rich, crispy, slow roasted chimichurri potatoes that also happened to be micro-dosed with about 5mg THC per serving.
You might be used to roasting your vegetables at a much higher heat but when cooking with cannabis, you really should avoid cooking at temperatures over 325F and luckily, slow roasting potatoes results in a potato that is creamy on the inside and caramelized and crispy on the outside.
Infused Slow Roasted Chimichurri Potatoes
1 cup Italian Parsely
1/4 cup fresh cilantro, chopped
3 cloves garlic, chopped
1/4 cup red onion, chopped
5 tbls infused olive oil
1 tbls olive oil
1/4 cup red wine vinegar
1 tsp ground cumin
1/2 tsp kosher salt
few grinds black pepper
2 kg mini potatoes or fingerlings
Mix all of the ingredients except the potatoes together in the bowl of a food processor and pulse until well ground and has a pesto like consistency. I like to make it ahead – at least a few hours and up to 3 or 4 days.
Preheat the oven to 325F.
Toss the potatoes with about 3/4 of the sauce. Spread the potatoes out on to a large baking sheet. If your sheet is too crowded, use two sheets and rotate the baking pans halfway through cooking time. Roast them for about 60 to 90 minutes, giving the pan a good shake a couple of times while they roast. Check your biggest potatoes for doneness starting at the 1 hour mark and when a fork can easily poke into it, they are done. Remove the potatoes to a big serving bowl and mix in the remaining chimichurri and serve.