PREP              COOK             SERVES

 10 MIN            30 MIN                    6

 

 

  • 900g fingerling potatoes, halved lengthways
  • 3 tbsp. extra virgin olive oil, divided
  • 115g chopped red bell pepper
  • 2 stalks celery, thinly sliced
  • 2 tbsp. Just Add Chimichurri Herb Blend
  • 2 green onions, sliced

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  1. Preheat the oven to 200°C.
  2. Toss the potatoes with 1 tablespoon of oil on a large baking tray and season with salt and pepper.
  3. Bake for 25 minutes or until tender, stirring halfway through.
  4. Stir together the red pepper, celery, Chimichurri Herb Blend and remaining olive oil in a large bowl.
  5. Fold in the potatoes and green onions and serve.

 


 

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