Contestant Amy Pottinger's dish, Oven Roasted Rainbow Potatoes with Beef Tenderloin and Chimmi Churri Dressing, for the Mentor Challenge The Humble Potato, as seen on Food Network Star, Season 13.
Recipe courtesy of Amy Pottinger

Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 4 to 6 servings


Chimichurri Dressing:

Rainbow Potatoes:

Beef Tenderloin:

Parmesan Crisp:


  1. Preheat the oven to 450 degrees F.
  2. For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
  3. For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through.
  4. For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing.
  5. For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes.
  6. To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.