For an extra layer of flavor, consider adding a pinch of red pepper flakes to the chimichurri for a touch of heat. Feel free to experiment with different herbs in your chimichurri – cilantro, oregano, or mint can all add a unique twist. If you don't have red potatoes on hand, Yukon Gold or other waxy potatoes will work well. Make sure the potatoes are arranged in a single layer so they roast instead of steaming.
Chimichurri Roasted Potatoes
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS9
Elevate your side dish game with these vibrant Chimichurri Roasted Potatoes. A symphony of flavors and textures, these potatoes are perfectly crispy on the outside, fluffy on the inside, and bursting with a zesty, herbaceous chimichurri sauce. Ideal as a complement to grilled delights or as a standout vegetarian option.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Fiber4 g
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Protein5 g
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Saturated Fat2 g
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Sodium58 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepPlace cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes to release excess starch. (5 minutes)
03
StepDrain water from potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and toss with 2 tablespoons olive oil, generous pinches of sea salt, and freshly cracked black pepper. Transfer potatoes to the prepared baking sheet, ensuring they are spread out in a single layer for optimal browning. (10 minutes)
04
StepRoast in the preheated oven until potatoes are golden brown and crispy on the bottom and edges, approximately 35 minutes. Flip the potatoes halfway through for even browning. (35 minutes)
05
StepWhile the potatoes are roasting, prepare the chimichurri. In a medium bowl, combine the chopped parsley, basil, minced garlic, remaining 2 tablespoons olive oil, red wine vinegar, and a pinch of sea salt. Stir well to combine. Allow the chimichurri to sit and meld while the potatoes finish baking. (10 minutes)
06
StepRemove potatoes from the oven and immediately transfer them to a large serving bowl. Drizzle the chimichurri over the hot potatoes and toss gently to coat evenly. Serve immediately and enjoy!
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RECIPE REVIEWS
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Delia Gottlieb
Jul 2, 2025The potatoes were perfectly crispy and the chimichurri was so bright and herbaceous.
Ella Dicki
Jul 1, 2025Next time I will try adding a pinch of red pepper flakes to the chimichurri.
Nichole Sipes
Jun 30, 2025My family devoured these potatoes in minutes! Definitely a new favorite.
Flo Stehrtorphy
Jun 30, 2025I added a chopped jalapeno to the chimichurri and it was perfect!
Brook Zulauf
Jun 26, 2025I've made these several times and they're always a hit!
Mike Fisher
Jun 25, 2025So easy to make and a great way to elevate a simple side dish.
Verlie Jones
Jun 25, 2025These potatoes are amazing! The chimichurri sauce is so fresh and flavorful.