Vegan Peruvian Week Day 3: Papas Moradas con Chimichurri y Papas Nuevas Salteadas con Copos Sal Marina

Chimichurri with Blue Potatoes and Sautéed Baby Potatoes with Sea Salt Flakes

when in contrast, you taste the difference

Serves 4

300g baby potatoes, washed, not peeled
300g blue potatoes, washed, not peeled
70ml olive oil
2 t. fine sea salt
sea salt flakes

Chimichurri
10g chives
15g fresh parsley
15g fresh cilantro
25ml olive oil
1 clove garlic, peeled but whole
½ t. salt
½ t. freshly ground black pepper

lots of herbs today

Place the chimichurri ingredients in a blender and blend into a smooth paste.

very smooth, almost creamy

Cut the potatoes into bite-sized pieces, put them separated in two pots, cover with water and add 1 t. sea salt to each. Cook for 20 minutes, then drain.

blue water!

Heat half the olive oil in a pan, add baby potatoes and roast till brown.

Do the same with the blue potatoes.
Season the blue potatoes with the chimichurri and the baby potatoes with sea salt.

Buen apetito!