Oven Roasted Red Potatoes Recipe
These crispy 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.
Servings: 6 servings
Calories: 217kcal
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.
Video
Notes
Nutrition
Calories: 217kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 232mg | Potassium: 776mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1088IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 2mg
