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Heura® and Baked Potatoes with Chimichurri Sauce
Ingredients for baked potatoes:
180 g Heura® Bocados Especiados
1 head of garlic
10 medium potatoes
Ingredients for chimichurri sauce:
500 ml virgin olive oil
90 ml wine vinegar
25 g fresh parsley
1 Tbsp ground red pepper (or hot paprika)
1 Tbsp sweet paprika
1 Tbsp oregano
1/2 Tbsp ground black pepper
2 cloves of garlic, minced
1 lemon, juiced
A pinch of salt
Prepare baked potatoes and spicy Heura® chunks:
Peel the potatoes and cut them into thin slices, leaving the bottom intact so that the shape of the potato remains.
Peel the onion and garlic, then cut the onions in half.
Put the potatoes, onions and garlic on a baking tray, add a splash of olive oil and season with salt and pepper to taste.
Put the tray in an oven preheated to 180ºC.
Bake for 10 minutes.
Remove tray from the oven. Add the Heura® chunks and a generous amount of olive oil to prevent them from drying out.
Bake for an additional 15 minutes.
Remove from the oven when the chunks are golden brown.
With a spoon, spread the chimichurri sauce over the potatoes and Heura® chunks. We love this combination of sauce with the texture of the Heura® chunks.
Prepare the chimichurri sauce:
Wash the parsley and finely chop it.
Mince the garlic cloves.
Put the parsley and garlic in a bowl and add black pepper, sweet paprika, oregano and a pinch of salt. Mix well to combine.
Squeeze a lemon into the bowl, getting all the juice out (be careful to take out any seeds).
Then, drizzle wine vinegar on top and stir.
Add olive oil and mix again.
Put the resulting sauce mixture into a sealable container and put it in the fridge for a bit.