Water Brewery’s Roasted Chimichurri and Fingerling Potatoes

10.31.2017 Recipes
Dave Erickson
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The Water Brewery is a spot that’s long been our low-key obsession. For anyone that’s active in the health sphere, walking into their water dispensary can feel like coming home. In addition to their alkalized, mineralized, oxygenated, restructured and energized water, their shelves are lined exclusively with the most premium original superfoods, herbs and supplements. (You know, the real-deal-next-level-shit that makes you feel like spiderman.) So, you can imagine our excitement when we heard that The Water Brewery had opened up a biodynamic kitchen — and then we were all over that like chimichurri on fingerling potatoes.

We had the honor of meeting the chefs, Raya and Carli, and enjoyed talking with them about the inception of the restaurant and their commitment to sourcing 100% organic/wild/biodynamic ingredients to comprise their kitchen. They were generous enough to pass on their roasted fingerling chimichurri potatoes recipe to us and now we are blessing you with this goodness. You, our friend, are welcome.


1 large bunch Parsley-Rough Chop, (leave stems)

1 large bunch Cilantro-Rough Chop, (leave stems)

½ cup Evoo

⅓ cup Red Wine Vinegar

9 cloves Garlic, minced

1 large Shallot, minced

10 Oregano Leaves

1 tablespoon Crushed Red Pepper

1 tablespoon Sea Salt


1 | Add all the ingredients into a food processor and pulse about 10 times. Check for seasoning, and add more salt if needed.

2 | Pulse 5 more times, being careful of over-blending. Over-blending will begin to bruise and discolor the herbs.

Chimichurri will stay good for a week, but if you want to utilize it longer, freeze it in cubes for some marinade. It’s tasty on any veggies, fish or meat — especially when grilled!

*Makes 2 cups.


2-3 pounds Fingerling Potatoes

¼ cup Extra Virgin Olive Oil

Himalayan Salt


1 | Preheat oven to 400 degrees.

2 | Toss the potatoes in olive oil and then place them on a sheet tray and sprinkle generously with salt.

3 | Roast for about 35 minutes, or until potatoes are soft enough to crush with a fork.

4 | Give potatoes a light smash.

5 | Toss with chimichurri and serve hot.

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