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.

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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.
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⭐️ 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
It's pesto-like in its fresh, bright, herby, garlicky, and zippy flavor. However, the vinegar adds more tang and complexity, and the red pepper flakes add a nice pop of heat.
It is typically made with parsley, garlic, vinegar, and oregano, although there are many regional varieties. We use fresh cilantro here for a fun variation!
Cilantro chimichurri is a flavorful Argentinian sauce that can be used in numerous ways. In this recipe, we combine vinegar, garlic, cilantro, parsley, oregano, and salt to create a bright, spicy, and tangy sauce.
Stored in an airtight container, it will last up to 2 weeks in the refrigerator due to its high acidity.
🥔 Related Recipes
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Roasted Chimichurri 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 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.
Notes
- 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: Transfer 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 refrigerator. To use, bring to room temperature (place on counter for an hour or so) before tossing with roasted potatoes.
Shinta Simon
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
Yay! Thanks, Shinta!
Deanne
The flavors of the chimichurri paired with the potatoes is light and delicious. Will make again for sure.
Gastronotherapy
So glad you liked it, Deanne!
Emily Flint
These potatoes were the perfect side for our steak last night! I love the flavor combos of your chimichurri!!
Gastronotherapy
Fantastic! Thanks, Emily!
Jenn
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
I agree! So glad you liked it, Jenn!
Angela
I love chimichurri sauce! It goes so well with the potatoes. Thanks for sharing this great recipe!
Gastronotherapy
You are welcome, Angela! 🙂
Beth Sachs
The chimichurri is out of this world tasty and goes great with the potatoes.
Gastronotherapy
Thanks so much, Beth!
Barbara J Haner
Chimichurri will be a new taste for me. I am excited to try it!
Gastronotherapy
Yay!
Caylin
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
Hi Caylin, "surprising and delicious" is a great way to describe this recipe! 😍 So happy you enjoyed it!