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    Gastronotherapy » Recipes » Brunch

    Roasted Chimichurri Potatoes

    Published: May 10, 2021 · Modified: Sep 3, 2022 by MaryAnne · 14 Comments

    Jump to Recipe Print Recipe

    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 chimichurri potatoes in a white bowl with spoon.

    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

    ingredients on a baking sheet.
    • 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.
    Roasted potatoes in a white bowl with a yellow napkin in the background.

    🔪 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.

    Sliced red potatoes tossed in olive oil in a mixing bowl.

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

    Roasted red potatoes spread out on a baking sheet.

    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.

    Cilantro chimichurri pureed in a food processor with a napkin next to it.

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

    Roasted potatoes tossed with sauce in a mixing bowl.

    🥄 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.
    Fork lifting up bite of red potatoes with chimichurri sauce from a white bowl.

    💬 Frequently Asked Questions

    What does chimichurri taste like?

    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.

    What is chimichurri sauce made of?

    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!

    Is cilantro used in chimichurri?

    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.

    How long does homemade chimichurri last in the refrigerator?

    Stored in an airtight container, it will last up to 2 weeks in the refrigerator due to its high acidity.

    🥔 Related Recipes

    • Creamy Red Skin Mashed Potatoes with Garlic
    • Potato Biscuits with Caramelized Onion and Dill
    • Roasted Japanese Sweet Potato Fries
    • 11 Best Sides for Stuffed Peppers

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    roasted red potatoes with cilantro chimichurri in a white bowl

    Roasted Chimichurri Potatoes Recipe

    Author: MaryAnne
    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.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American, Argentinian
    Servings 6 servings
    Calories 217 kcal

    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.
     
     

    Nutrition

    Calories: 217kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 232mgPotassium: 776mgFiber: 3gSugar: 2gVitamin A: 1088IUVitamin C: 28mgCalcium: 41mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shinta Simon

      May 10, 2021 at 7:52 am

      5 stars
      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

      Reply
      • Gastronotherapy

        May 10, 2021 at 10:22 am

        Yay! Thanks, Shinta!

        Reply
    2. Deanne

      May 10, 2021 at 8:24 am

      5 stars
      The flavors of the chimichurri paired with the potatoes is light and delicious. Will make again for sure.

      Reply
      • Gastronotherapy

        May 10, 2021 at 10:22 am

        So glad you liked it, Deanne!

        Reply
    3. Emily Flint

      May 10, 2021 at 8:30 am

      5 stars
      These potatoes were the perfect side for our steak last night! I love the flavor combos of your chimichurri!!

      Reply
      • Gastronotherapy

        May 10, 2021 at 10:23 am

        Fantastic! Thanks, Emily!

        Reply
    4. Jenn

      May 10, 2021 at 8:31 am

      5 stars
      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!

      Reply
      • Gastronotherapy

        May 10, 2021 at 10:24 am

        I agree! So glad you liked it, Jenn!

        Reply
    5. Angela

      May 10, 2021 at 8:33 am

      5 stars
      I love chimichurri sauce! It goes so well with the potatoes. Thanks for sharing this great recipe!

      Reply
      • Gastronotherapy

        May 10, 2021 at 10:24 am

        You are welcome, Angela! 🙂

        Reply
    6. Beth Sachs

      May 10, 2021 at 8:38 am

      5 stars
      The chimichurri is out of this world tasty and goes great with the potatoes.

      Reply
      • Gastronotherapy

        May 10, 2021 at 10:24 am

        Thanks so much, Beth!

        Reply
    7. Barbara J Haner

      May 17, 2021 at 7:05 pm

      5 stars
      Chimichurri will be a new taste for me. I am excited to try it!

      Reply
      • Gastronotherapy

        May 18, 2021 at 3:46 pm

        Yay!

        Reply

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