Chimichurri With Wedges
Use up those spare spuds and create a dip with a kick.
Chimichurri is an Argentinean 'Pesto'. The oil based sauce is great on anything providing you like your spices and work well as a topping for cut steak.
We are always finding spare spuds in the kitchen and not being one for wasting food, here is what we created.
Lots of fresh coriander Finley chopped
Whole chilli - Med spice
1 Tbsp Dried or Fresh Oregano
One Shallot Finley diced
4 garlic cloves chopped and pressed
Lots of salt
Mix in a bowl and cover with oil- enough to form an pesto like consistency. Cover and place in fridge.For the spuds - Cut into 2cm thick wedges mix with 2 tbsps. of veg oil and some ground tandoori masala and cook 30/40 mins in oven.Serve the wedges and spoon the sauce all over.