The biggest BBQ day is around the corner (aka July 4!) and I have just the dish for you, Chimichurri Potato Salad! Perfect to make ahead but easy enough to make the day of as well. You can serve this warm or cold. Chimichurri is usually made to eat with meat but since I’m a vegetarian I make it with potatoes and it’s so so delicious.
I roast the potatoes with chimichurri sauce until they are nice and crispy on the edges. I then top it with more of the fresh chimichurri once the salad had cooled down. You are going to have to take my word for it on how good it is and try for yourself. It’s lemony, fresh, and has a kick to it… All of my favorite flavors in one.
I have used chimichurri on grilled tofu, veggies, pasta, cauliflower steak… The list goes on. I like to make a lot of the chimi sauce and use it on different things through the week. It is so versatile and you can use SO many fresh herbs in it, so perfect for the summer. I hope you will enjoy this! Stay happy, Stay hungry!
2 lbs baby potatoes, halved or quartered (depending on the size)
Salt to taste
Pepper to taste
Chimichurri:
½ cup extra virgin olive oil (good quality preferred)
1 ½ cup parsley, roughly chopped
1 cup cilantro, roughly chopped
4 garlic cloves
4 sprigs green onions
1 jalapeño
1 lemon, juiced
1 tsp oregano (fresh or dry)
2 ½ tbsp red crushed pepper
Cracked black pepper to taste
Salt to taste
Directions:
Preheat the oven to 450 degrees.
In a chopper or blender add the garlic cloves, jalapeño, and green onions. Blend it coarsely. Then add the parsley, cilantro, oregano, lemon juice, red crushed pepper, salt, and pepper. Blend until everything comes together. Take everything out in a bowl and add olive oil, mix well.
In a pan add the halved potatoes, generously salt and pepper them. Then add half of the chimichurri and mix well. Bake for 25 minutes at 450 degrees. Once roasted cool them to room temperature.
Add the remaining chimichurri to the potatoes and mix well.
Serve!
Notes:
Prep time: 5 minutes / Cook time: 25 minutes / Total time: 30 minutes Serving size: 4-6 people
I used a gourmet blend of baby potatoes (red, purple, and white). You can use what you find.
It would taste the same with whatever potatoes you have as well.
The chimichurri does need a lot of oil for it to stay fresh for a while, but you can add the olive oil to your taste.
January 3, 2023January 10, 2023 3min readBy Subrina Singh
Curried Chicken with Roti Parata or Roti, popular Middle Eastern/Indian cuisine
It is officially that time of year—the holiday season. There’s nothing like Christmas and New Year’s in the West Indies. Between the pepperpot in Guyana and the palm trees decorated in lights in Trinidad, the home food, warm weather and laid-back ambiance makes us wish we could escape the cold and head back to the Caribbean. Most of us, however, cannot “take holiday” and find ourselves hungry for fresh dhal puri and doubles. But, thanks to these Indo-Caribbean food bloggers, we can bring the motherland to our kitchens.
From Diwali mithai specialties to curry chicken, Matthew is creating a name for himself as a young Guyanese food blogger. He makes a great effort to incorporate Hindu holidays and traditions on his Instagram account, in conjunction with the customary foods and sweets associated with these religious events. However, his expertise does not end there, with new and alternative recipes for classic dishes such as curry chicken and bhara, Matthew takes center stage sharing both traditional Guyanese dishes as well as specific religious dishes made for festivals. His most popular YouTube video, with 1.4 million views, features his grandmother and focuses on the best tips to make the softest Guyanese paratha roti. In addition, his YouTube account is home to many videos offering guidance to Indo Caribbean cooking. Find recipes at @mattews.guyanese.cooking
Natasha Laggan of Trini Cooking with Natasha is wildly popular throughout the Caribbean and the U.S. With humble beginnings, Natasha credits her love of food to her family’s business. She speaks of the nostalgia home food provides her as she reminisces memories of her grandmother’s cooking and helping her mother make sandwiches early in the morning. Featured by Forbes, Natasha grew her Facebook following quickly throughout the pandemic by posting old YouTube videos. Today, she has more than 1 million followers on Facebook and over 200K followers on YouTube. She uses her passion for cooking and Trinidadian culture to bring easy-to-follow recipes to viewers. Her following has now reached the West Indian diaspora globally as she has also become a brand ambassador to two well-known food companies. Follow the food expert @trinicookingwithnatasha.
With over 100K followers on YouTube, Ria is quite the expert when it comes to making roti. Her dhal puri, sada roti and paratha roti tutorials have over 1M views! However, her expertise does not stop there. Of the 180 YouTube tutorials, her recipes vary from curry to other Trinidadian favorites like macaroni pie and pigtail soup. Just scrolling through her YouTube page makes your mouth water. From doubles to classic Trinidad bakes like pound cake and sweet bread, she provides precision and anecdotal commentary while guiding you through the familiarity of home food. Check out Ria’s page at @cookingwithria.
Known as Chef Devan, Devan Rajkumar embraces his Guyanese Canadian heritage by creating recipes combining flavors of both the East and West Indies. His love of food has allowed him to expand his role to judge in a popular Canadian cooking show: Food Network Canada’s Fire Masters. His cooking often blends the flavors of multiple cultures but also creates the classic recipes of his motherland. With a multitude of interests, Chef Dev uses his social media platform to connect with followers by sharing various aspects of his life that go beyond cooking. His most recent YouTube video provides a trailer for an upcoming video “Tastes Guyana” which shows him exploring Guyana from the inside, specifically deep parts of the inner country. To learn more about Chef Devan follow @chefdevan.
Reshmi is the chef behind the growing blog, Taste of Trinbago. A Trinidadian native who now resides in Texas, she uses her love of food and Trinidadian culture to share hacks, tips and easy recipes with West Indians throughout the globe. She finds a way to simplify traditional West Indian meals, that we once watched our elders make with curiosity. From holiday specialties like black cake to Diwali delicacies, Reshmi has brought vegetarian and non-veg recipes to followers in an extremely accessible way. She even posts recipe cards on her IG highlights for followers who may need written instructions. Her IG profile is a mix of various West Indian foods while also sharing bits of her life and even her secrets to baby food. Follow her @tasteoftrinbago.
These are just five Indo Caribbean food bloggers sharing their secrets to easy cooking. The once very daunting recipes and food instructions our parents gave have been simplified by most of these bloggers through video, voice over and modernized recipes. We no longer have to estimate a “dash, pinch or tuk” of any masala. We are just days away from Christmas and this is the perfect time to find the best-suited recipe to make that paratha for Santa.
