Roasted Chimichurri Potatoes

Crispy and creamy chimichurri potatoes are roasted and tossed in an herby and spicy cilantro chimichurri sauce, lending them a vibrant and garlicky herb-forward flavor, with just the right amount of heat. A quick and simple side dish that's naturally dairy-free and gluten free - it's the perfect side when you want ultimate flavor.

Roasted red potatoes are a delicious anytime side dish, but chimichurri potatoes takes them to the next level.

Chimichurri is one of those versatile sauces that can be used on everything. Toss your ingredients in a food processor or blender for a few minutes, and you get this bright herby sauce that has just the right amount of heat.

Although this tangy Argentinian condiment is often used with grilled meats, it's also used on a variety of fish, pasta dishes, sandwiches (like garlic grilled cheese), and roasted vegetables (like vegan roasted brussels sprouts with garlic). It adds zippy, and zesty flavor to anything, and these roasted potatoes are no exception.

Jump to:

• ⭐️ Why This Recipe Is The Best
• 🌿 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Chimichurri Potatoes
• 🥄 What Does Chimichurri Go Well With?
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🥔 Related Recipes
• Roasted Chimichurri Potatoes Recipe

⭐️ Why This Recipe Is The Best

• Robust flavor: Roasted red potatoes that are crispy on the outside and creamy on the inside, while the cilantro chimichurri sauce adds a vibrant and garlicky herb-forward flavor, with just the right amount of heat.
• Quick & easy: A fast and simple vegetarian side dish with only 10 minutes of prep time. And best of all, it's freezer-friendly!
• Healthy: Naturally dairy-free/vegan, gluten-free and nutrient-rich.
• Simple recipe using whole foods and pantry ingredients.

🌿 Ingredient Notes

• Baby red potatoes - I love baby red potatoes for their creaminess, and they roast beautifully. They are also fantastic mashed, like in these red skin mashed potatoes with garlic.
• Red wine vinegar - Provides deep flavor with a zippy tang.
• Cilantro - The star of chimichurri potatoes! It's a fresh herb from the coriander plant that is very aromatic and flavorful. Try it on healthy pad thai or veggie fajita tacos.
• Parsley - Fresh parsley gives our sauce so much flavor so don't skip this herb.
• Red pepper flakes - Although optional in this recipe, they give a nice pop of heat.

📝 Variations & Substitutions

• Herbs. Mix and match your favorite herbs if you aren't a fan of cilantro.
• Potatoes. I love the creaminess of red skin potatoes, but any variety of potato will work for this recipe.

🔪 How To Make Chimichurri Potatoes

*See recipe card below for printable instructions.

Preheat oven to 450 degrees F. Wash potatoes and pat dry. In a medium bowl, toss potatoes with 2 Tablespoons olive oil and a pinch of salt and pepper.

Spread onto baking sheet and bake for 30-35 minutes, until golden and crispy.

Meanwhile, make the chimichurri sauce: In a food processor or blender, add vinegar, garlic, cilantro, parsley, oregano, and salt, and mix for about 1 minute, stopping once to scrape down sides. With processor or blender running on low, add olive oil and puree until smooth.

While still warm, toss potatoes with ⅔ of sauce. Reserve ⅓ of sauce to drizzle over potatoes after plated. Serve potatoes warm.

🥄 What Does Chimichurri Go Well With?

In addition to chimichurri potatoes, adding this robust sauce is a quick and easy way to add bright, herby, and garlicky flavor to a variety of foods. Whenever you think your meal is missing something, try adding a drizzle of this zippy sauce and you won't be disappointed! Here are some of my favorite ways to use it:

• Mexican cuisine: Adds vibrant flavor to dishes like tacos, quesadillas, and burritos. It's delicious drizzled on my refried bean tacos, and creamy chicken chipotle enchiladas.
• Salads: Use it as a zippy salad dressing, like in this roasted cauliflower salad.
• Marinade: Marinate a variety of meat or fish in this pesto-like sauce before grilling.
• Sandwiches: Adds zesty spiciness to your sandwiches. Try it on chicken focaccia sandwich and vegan sloppy joes.
• Vegetables: Enhance your vegetables by tossing them in this herby and spicy sauce. Try it with cumin roasted carrots, crispy sauteed sweet potatoes, and roasted japanese sweet potato fries.
• Eggs: Add herby acidity to egg dishes, like cheesy spinach and mushroom quiche or goat cheese frittata with asparagus and tomato.
• Pasta: Elevate your pasta by swapping this sauce for pesto, like in this summer tortellini salad.

👩🏼‍🍳 Expert Tips

• How to store: Keep in an airtight container in the refrigerator for up to 4 days. Store any leftover chimichurri sauce separately in the refrigerator for up to 2 weeks (see my suggestions above on how to use it).
• To freeze: After completely cooled, transfer chimichurri potatoes to a freezer bag and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
• How to reheat: Place in a preheated 400 degree F oven for 10-15 minutes (covered with foil).
• Make ahead: Make the sauce up to 24 hours ahead of time and store in the refrigerator. To use, bring to room temperature (place on counter for an hour or so) before tossing with roasted potatoes.

💬 Frequently Asked Questions

🥔 Related Recipes

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