Herby Crispy Potatoes With Cavolo Nero Chimichurri

Crispy potatoes with cavolo nero and spinach chimichurri, yoghurt and chilli. This is SUCH a good combination. This time of year, cavolo nero and spinach are two of my hero ingredients, I love them so much. And this is one of my favourite ways of serving them.

They are affordable, healthy and by eating vegetables that are in season, you make your life so much easier as a cook, as there’s less you need to do, to make them taste incredible.

  • Yield: Serves 4



680g baby new potatoes

1/4 cup (120ml) Olive oil

2 tablespoons chives, finely chopped

2 teaspoons zest from 1 lime

2 cloves garlic, finely crushed

3 tablespoons olive oil


For the chimichurri

100g cavolo nero (stems removed)

130g spinach

1 cup (15g) coriander

1/2 cup (240ml) olive oil

1/4 (120ml) cup water

juice of 1 lime

1/4 cup (125g) cashews

1 clove garlic

1/2 teaspoon red pepper flakes

salt & pepper

To serve:

Greek or natural yoghurt

Sliced red chilli

Coriander leaves

Pickled red onion


Preheat the oven to 220C

Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, reduce to a simmer, and cook for about 5 minutes. Potatoes should show a slight resistance when poked with a knife.

Drain potatoes and give them a shake in the colander

Add 2 tablespoons oil to a baking tray and put into the oven for 5 minutes.

Once hot, tip the potatoes into the baking tray with the hot oil and season well. Roast for about 40 minutes, until the bottoms of the potatoes are crisp and golden brown. Turn the potatoes halfway through.

Whilst they are cooking, mix together the remaining olive oil with the chopped chives and the crushed garlic in a small bowl.

For the chimichurri, blend all the sauce ingredients together in a small blender or food processor until lovely and smooth

Once the potatoes are crispy and golden, remove from the oven, pour the garlicky olive oil into the pan and give it a good stir. Season to taste

Layer up your plate with yoghurt, the chumichurri and top with the crispy potatoes. Drizzle over some remaining chimichurri. Top with the pickled red onion, the chilli and some parsley leaves to make it look pretty!

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