Ingredients

The following ingredients have 4 Servings
  • 1.5 kg baby potatoes, peeled, halved
  • 2-3 tbs extra virgin olive oil
  • 2 cups (300g) fresh or frozen peas
  • 4 hard-boiled eggs, peeled, roughly chopped
  • Handful of flat-leaf parsley leaves, roughly chopped
  • Sea salt & black pepper
  • 1 eschalot or small red onion, finely chopped
  • 1/2 cup chopped flat-leaf parsley leaves
  • 1 tbs chopped oregano leaves
  • 2 garlic cloves, crushed
  • 1/2–1 jalapeno chilli (or other green chilli), finely chopped
  • 1 small tomato, peeled, seeds removed, chopped
  • 1/2 small red capsicum, seeds removed, finely chopped
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • About 2 tbs red wine vinegar
  • About 3/4 cup (180ml) extra virgin olive oil

Instruction

  • Preheat the oven to 220°C. Place potato on a baking tray, drizzle with olive oil and season with sea salt and pepper. Toss to coat and roast for 30-40 minutes until tender on the inside and crispy on the outside. Set aside to cool slightly.
  • For the chimichurri, mix the eschalot, parsley, oregano, garlic, chilli, tomato and capsicum together in a bowl. Add the paprika, about 1 tbs sea salt flakes, about 1/2 tsp ground black pepper, red wine vinegar, olive oil and 1 tbs water and stir well. Taste to make sure you are happy with the flavour – add more salt, pepper, vinegar or oil to achieve a balanced flavour. Use immediately or refrigerate to allow the flavours to meld. The chimichurri will keep in an airtight container in the fridge for up to 3 days.
  • Bring a small pot of salted water to the boil and blanch the peas for about 1 minute or until just tender. Drain immediately and run under cold running water until completely cooled. Combine potatoes, peas and egg and top with 2 or 3 big spoonfuls of the chimichurri. Toss to combine. To serve, scatter with parsley.