Roasted Red Potatoes with Cilantro Chimichurri

Crispy and creamy roasted red potatoes are tossed in an herby and spicy cilantro chimichurri sauce. The perfect side when you want ultimate flavor!

Cilantro 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 Argentinian condiment is often used with grilled meats, it's also used on a variety of fish, pasta dishes, and even on potatoes. 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
• 🔪 Recipe Instructions
• 🥄 What Do You Eat with Cilantro Chimichurri?
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🥔 Related Recipes
• Roasted Red Skin Potatoes with Cilantro Chimichurri

⭐️ Why This Recipe Is The Best

• 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.
• Easy: A quick and simple side dish that complements any entrée. And best of all, it's freezer-friendly!
• Healthy: Naturally dairy-free/vegan and gluten-free.
• 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 cilantro chimichurri! It's a fresh herb from the coriander plant that is very aromatic and flavorful.
• 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.

🔪 Recipe Instructions

*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 cilantro 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 chimichurri sauce. Reserve ⅓ of sauce to drizzle over potatoes after plated. Serve potatoes warm.

🥄 What Do You Eat with Cilantro Chimichurri?

Adding cilantro chimichurri sauce to your food is a quick and easy way to add bright, herby, and garlicky flavor. Whenever you think your meal is missing something, try adding a drizzle of this robust 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 black bean and cheese tacos, veggie fajita tacos, and chipotle chicken enchiladas.
• Salads: Use it as a flavorful salad dressing, like in my quinoa tabbouleh salad with chickpeas and avocado, and roasted cauliflower salad with arugula, walnuts, and gruyère.
• 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 my chicken avocado focaccia sandwich, texas toast sloppy joes (vegan), garlic grilled cheese, and portobello burgers with smoky ranch coleslaw.
• Roasted vegetables: Enhance your roasted vegetables by tossing them in this zippy cilantro chimichurri sauce. Try it on my cumin roasted carrots, roasted brussels sprouts with garlic, and roasted japanese sweet potato fries.
• Eggs: Add herby acidity to egg dishes, like my cheesy spinach mushroom quiche or asparagus, tomato, and goat cheese frittata.
• Pasta: Elevate your pasta by swapping this sauce for pesto, like in my summer tortellini salad.

👩🏼‍🍳 Expert Tips

• How to store: Keep in an airtight container in the refrigerator for up to 4 days.
• To freeze: Transfer to a freezer bag and store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and place in a 350 degree F oven for 10-15 minutes.
• Make ahead: Make the sauce up to 24 hours ahead of time and store in 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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