These crispy oven roasted red potatoes are golden on the outside, creamy in the center, and finished with a bright, garlicky chimichurri sauce for an easy side dish with big flavor.
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These roasted red potatoes get deeply golden and crisp at 450°F while staying creamy inside, then they're tossed with a bright cilantro-parsley chimichurri made with red wine vinegar, garlic, and oregano.
I add the chimichurri only after roasting so the potatoes keep their crisp edges and the fresh herbs stay vibrant, then reserve some sauce for drizzling over the top.
If you love red potatoes, try my mashed red potatoes next!
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🌿 Ingredient Notes
- Red potatoes: Baby red potatoes have thin skins and creamy interiors, so there's no reason to peel them. Halve them so you get plenty of exposed surface area for browning.
- Cilantro chimichurri: My version combines parsley and cilantro with red wine vinegar, garlic and oregano, plus optional red pepper flakes.
🔪 How To Make Oven Roasted Red Potatoes
*See recipe card below for printable instructions.
- Prep the potatoes.
Halve the potatoes, dry them thoroughly, and toss with olive oil, salt and pepper.
- Roast.
Arrange in a single layer and roast at 450°F for 30-35 minutes, until deeply golden and tender.
- Make the chimichurri.
Blend/process the vinegar, garlic, cilantro, parsley, oregano and salt, then stream in the olive oil.
- Finish.
Toss the hot potatoes with about two-thirds of the chimichurri and drizzle the remaining sauce over the top.
👩🏼🍳 Tips For Crispy Roasted Red Potatoes
- Dry them well. Surface moisture creates steam instead of browning.
- Keep the pieces similar in size so they finish cooking at the same time.
- Don't crowd the pan. Leave space between the potatoes so they roast rather than steam.
- Add the chimichurri after roasting. Roasting the potatoes first lets them develop crisp edges while keeping the cilantro, parsley and vinegar in the sauce fresh and punchy.
Storage & Reheating
Storage: Refrigerate leftover potatoes in an airtight container for up to 4 days. If possible, keep extra chimichurri separate.
Reheating: Reheat the potatoes uncovered at 400°F until hot and crisp again, then add extra chimichurri.
More Easy Side Dish Recipes
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Oven Roasted Red Potatoes Recipe
Ingredients
- 2 pounds 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
- ½ teaspoon salt
- ¼ cup olive oil
- ½ 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 arrange cut-side down. 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 ⅔ of chimichurri sauce. Reserve ⅓ of sauce to drizzle over potatoes after plated.
- Serve potatoes warm. Store leftovers in an airtight container for up to 4 days.
Shinta Simon says
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
Gastronotherapy says
Yay! Thanks, Shinta!
Deanne says
The flavors of the chimichurri paired with the potatoes is light and delicious. Will make again for sure.
Gastronotherapy says
So glad you liked it, Deanne!
Emily Flint says
These potatoes were the perfect side for our steak last night! I love the flavor combos of your chimichurri!!
Gastronotherapy says
Fantastic! Thanks, Emily!
Jenn says
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!
Gastronotherapy says
I agree! So glad you liked it, Jenn!
Angela says
I love chimichurri sauce! It goes so well with the potatoes. Thanks for sharing this great recipe!
Gastronotherapy says
You are welcome, Angela! 🙂
Beth Sachs says
The chimichurri is out of this world tasty and goes great with the potatoes.
Gastronotherapy says
Thanks so much, Beth!
Barbara J Haner says
Chimichurri will be a new taste for me. I am excited to try it!
Gastronotherapy says
Yay!
Caylin says
Tasty! The potatoes roasted perfectly and the sauce was so delicious. We loved adding the red pepper flakes for heat, it was surprising and very delicious 🙂
MaryAnne says
Hi Caylin, "surprising and delicious" is a great way to describe this recipe! 😍 So happy you enjoyed it!