Crispy and creamy baked redskin potatoes with an herby and spicy chimichurri sauce. The perfect side when you want ultimate flavor!
Chimichurri is one of those sauces that I could pour on everything. Throw the ingredients in a food processor or blender for a few minutes, and you get this magical herb-y sauce that has just the right amount of heat. It is an Argentinian condiment often used with grilled meats. I’ve used it on a variety of meat, fish, pasta dishes (use it in place of pesto if you want to change it up!), and even on potatoes. It adds bright, tangy, and spicy flavor to anything, and these roasted red potatoes are no exception!
This recipe is an extremely flavorful and healthy side dish that complements any entrée. And best of all, it takes no time at all to prepare. Toss halved potatoes with olive oil and spread onto a baking sheet. While potatoes are baking, puree the chimichurri sauce in a food processor or blender. Dinner is ready in just 30 minutes! These roasted potatoes are crispy on the outside and creamy on the inside, while the chimichurri sauce adds a vibrant and tangy herb-forward flavor, with just the right amount of heat.
Ingredients
- Baby red potatoes – I love baby red potatoes for their creaminess and they roast beautifully.
- Olive oil – Be sure to use a fresh and fruity olive oil.
- Red wine vinegar – My go-to vinegar when I want deep flavor with a zippy tang.
- Garlic – I try to use fresh garlic whenever possible.
- Cilantro – a fresh herb from the coriander plant.
- Parsley – a fresh herb that is native to the Mediterranean region.
- Dried oregano – dried leaves from the oregano plant.
- Red pepper flakes – Although optional in this recipe, red pepper flakes provide the delicious flavor of dried red chili peppers and a nice amount of heat.
Step-By-Step 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.
- Transfer mixture to serving bowl. If using red pepper flakes, add to bowl and stir to combine.
- While still warm, toss potatoes with 2/3 of chimichurri sauce. Reserve 1/3 of sauce to drizzle over potatoes after plated.
- Serve potatoes warm. Store leftovers in an airtight container for up to 4 days.
Recipe Tips
- Can I substitute a different variety of potato? Sure! I love the creaminess of baked redskin potatoes, but any variety of potato will work for this recipe.
- What if I don’t like cilantro? No problem! You can leave it out, but I would recommend substituting another fresh herb in its place, like fresh oregano.
- Can I make the chimichurri sauce ahead of time? Yes, it can be made up to 1 day ahead of time. Just refrigerate until ready to use.
- Can I freeze my leftovers? Yes, transfer the potatoes to a freezer storage bag and freeze for up to 3 months. When ready to eat, thaw in refrigerator and reheat in the oven using instructions in the Notes section below.
More Roasting Recipe Ideas!
- Tahini Quinoa Bowl with Roasted Eggplant, Broccoli, and Tofu
- Roasted Beet Tart with Feta and Kale
- Roasted Radish and Herbed Ricotta Toasts
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
Roasted Red Potatoes with Chimichurri
Ingredients
- 2 lbs. baby red potatoes, halved
- 2 Tablespoons olive oil
- salt and pepper
- 3 Tablespoons red wine vinegar
- 4 cloves garlic, roughly chopped
- 1 cup cilantro, packed
- 1 cup flat-leaf parsley, packed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes, optional
Instructions
- Preheat oven to 450 degrees F. Wash potatoes and pat dry.
- In a medium bowl, toss potatoes with 2 tbsp. 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.
- Transfer mixture to serving bowl. If using red pepper flakes, add to bowl and stir to combine.
- While still warm, toss potatoes with 2/3 of chimichurri sauce. Reserve 1/3 of sauce to drizzle over potatoes after plated.
- Serve potatoes warm. Store leftovers in an airtight container for up to 4 days.
This is the red potato salad recipe I’ve been looking for! Making it for sure this weekend. The dressing looks beautiful and so flavorful
Yay! Thanks, Shinta!
The flavors of the chimichurri paired with the potatoes is light and delicious. Will make again for sure.
So glad you liked it, Deanne!
These potatoes were the perfect side for our steak last night! I love the flavor combos of your chimichurri!!
Fantastic! Thanks, Emily!
I loveeee me some chimichurri but have never thought of tossing it with potatoes before! It was a amazing and so crazy flavorful! Paired perfectly with our steaks. Yum yum!
I agree! So glad you liked it, Jenn!
I love chimichurri sauce! It goes so well with the potatoes. Thanks for sharing this great recipe!
You are welcome, Angela! 🙂
The chimichurri is out of this world tasty and goes great with the potatoes.
Thanks so much, Beth!
Chimichurri will be a new taste for me. I am excited to try it!
Yay!