Roasted potato

20250311 #breakfastdiary 1340, 3°C/mostly cloudy I happened to have some wilting parsley on hand, so I made a chimichurri sauce, but it didn't add up to much volume. Thought about it for 3.8 seconds, then remembered some cherry tomatoes about to go bad, chopped a few in, and now the volume is just right. Today's invention: #roastedpotato topped with tomato chimichurri

1 potato, 3 cherry tomatoes, pepper, a little butter, (chimichurri sauce) 30g parsley leaves only, 1t garlic, 2T olive oil, 1t sugar, 1t salt, 1t lemon juice, 1t red wine vinegar, 1t crushed pepper 👉 like this 1. Wash a russet potato well with skin on, then poke holes with a fork to let steam escape. Brush with olive oil, sprinkle with salt, and bake in the air fryer at 200°C for 40 minutes, flipping once halfway through. 2. Pull off 30g of parsley leaves, and mix with 1t garlic, 2T olive oil, 1t sugar, 1t salt, 1t lemon juice, 1t red wine vinegar, and 1t crushed pepper evenly. Add 3-4 chopped cherry tomatoes. 3. Plate the potato, split it open, add butter, top with the tomato chimichurri, and finish with pepper. #breakfast #recipe #miraclemorning #potato