Roasted Chimichurri Potatoes Recipe

roasted red potatoes with cilantro chimichurri in a white bowl

5 from 10 votes

Roasted Chimichurri Potatoes 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.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American, Argentinian

Servings: servings

Calories: 217kcal

Author: MaryAnne

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.

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