Crispy and creamy roasted red potatoes are tossed in an herby & spicy cilantro chimichurri sauce, lending them a vibrant & 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.
Step 1. Preheat oven to 450 degrees F. Wash potatoes and pat dry.
Step 2. In a medium bowl, toss potatoes with 2 tbsp. olive oil and a pinch of salt and pepper.
Step 4. Make the chimichurri sauce: In a food processor or blender, add vinegar, garlic, cilantro, parsley, oregano, and salt, and mix for about 1 minute. With processor or blender running on low, add olive oil and puree until smooth.
Make ahead: Make chimichurri 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.