Tuesday, May 29, 2012

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Roasted Potatoes with Chimichurri Sauce

Chimichurri SauceThis is my second time making these potatoes and chimichurri sauce though it's the first time I've taken photos highlighting the potatoes.  The first time I made them was for the steak portion of the Donna Hay Challenge last month.  We had the choice of trying to duplicate the photo for steak or potatoes and had two months to work on them. Most people did one or the other but I decided to try both.

Finding the right props for the potato challenge was the most challenging part of creating this photo.  I went to several different thrift stores trying to find a square wire holder to use for the photo but did not have much luck.  I know other people had similar issues and some decided to not use a holder at all and I almost did that too.  We made a stop at the Goodwill in Monroe, WA and again couldn't find anything that came close but we did come across this rectangular container that we made some modifications to that actually turned out pretty well.  A few cuts and bends and we had something to work with.

The original photo, taken by Ben Dearnley and styled by Steve Pearce has two butter knives in it and I actually found some butter knives that had a similar design at a thrift store I went to a few weeks ago that I've been holding onto for this photo. I even took one of the knives with me to Portland and I think I may have left it in Portland because it was no where to be found so my photo unfortunately only has one of the knives.  The knife and spoon were also thrift store items.  My props shelves are going to grow fast doing all these challenges.  The only props I didn't have to buy were the salad bowl and the glasses which I had left over from my jam and candle making.

I didn't take this photo in the same place as the steak photo mainly because it was raining and the sidewalk was all wet.  I decided to take the photo in my laundry room which has a nice smooth cement floor which I thought worked out pretty well.  I didn't take a behind the scenes photo this time because I didn't use any off camera flash for this shot.  I used my flash on camera and pointed it at the left wall at about 1/4 power.   I probably could have turned it down even more and used a larger aperature to get a little more dof on the salad.  The cup in front is a bit of red wine vinegar which is an ingredient in the chimichurri sauce though I didn't actually use it. For one thing my red wine vinegar is several months expired and my candida diet only allows cider vinegar so that's what I used in the sauce.  The cider vinegar wouldn't have looked as good so luckily I had the old red wine vinegar otherwise I would have just opened a bottle of red wine for the shot.

To go along with the crispy roasted potatoes I made up a batch of pork and beef meatloaf using a recipe I found on Simply Recipes.  It's a little different than the meatloaf recipe I usually make.  This one has more vegetables and doesn't contain any milk.  I also substituted some garbonzo bean flour for bread crumbs. I need to find me some gluten free bread crumbs. The meatloaf seemed a little greasy to me but that might be in part because it got a little cold while I was taking pictures of the potatoes.  I have another loaf of it to eat as leftovers this week.
Chimichurri Sauce
1/3 cup flat leaf parsley (chopped)
1 tablespoon oregano (chopped)
2 teaspoons rosemary (chopped)
1/2 teaspoon smoked paprika
1/2 teaspoon dried chili flakes
1 clove garlic (crushed)
1 bay leaf
3 tablespoons red wine vinegar
3 tablespoons olive oil
sea salt
cracked black pepper
place the parsley, oregano, rosemary, paprika, chilli flakes, garlic, bay leaf, vinegar, olive oil, salt and pepper in a bowl and mix to combine. Set aside.

Roasted Potatoes
1,5kg large sebago (starchy) potatoes
(peeled and chopped)
2 tablespoons olive oil
sea salt
cracked black pepper
100g wild rocket (arugula) leaves (to serve)
Preheat oven to 220 C (425 F). Place the potato in a large saucepan of salted cold water over high heat and bring to the boil. Cook for 10 minutes or until the potato is just tender. Drain, return the potato to the pan and cook for 1 minte to remove excess moisture. Shake the pan to fluff the potato. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40-45 minutes or until crisp and golden. Serve the potatoes with the chimichurri sauce and rocket leaves.

Left: My version; Right: Original from Donna Hay Magazine
Roasted Potatoes with Chimichurri Sauce

Basket - Before & After

Meatloaf and Potatoes


  1. *applauding in the background*. How cool that you made both of them Paula. I'm utterly impressed!
    And then you crafted that holder pretty much in an impressive way too!! I love the end result. Pretty close to the original. Love it!!

  2. Yum! I'm all about this. Going to be cooking this soon. Nice to know you made the holder to. Very nice.

    Thanks for posting this!