Quick Summary
Chimichurri Roasted Potatoes- crispy roasted potatoes tossed in herbaceous chimichurri sauce. This easy potato recipe is a great side dish to any meal.
My current obsession is chimichurri sauce. We have been putting it on tacos, vegetables, salads, grilled meats, quesadillas, and even potatoes. These Chimichurri Roasted Potatoes are simple, but SO good. You have to make them!
Roasted potatoes are always a good idea, but add chimichurri sauce and you have an AMAZING side dish. The chimichurri takes basic potatoes to a whole new level.
After the potatoes come out of the oven, toss them in chimichurri sauce. The potatoes are crispy, salty, and the fresh, herbaceous chimichurri sauce really brightens things up. I like to top the potatoes with a little queso fresco to complete the dish. Absolute perfection!
You can serve the potatoes with any meal; grilled meats, burgers, tacos, salads, enchiladas, and MORE!
Key Ingredients
- Potatoes– you can use small red potatoes or baby Yukon Gold potatoes. Make sure you wash them well, I don’t peel the potatoes because the skins get nice and crispy in the oven.
- Olive oil– for drizzling over the potatoes.
- Chimichurri Sauce– it’s easy to make and adds SO much flavor to the potatoes when they come out of the oven.
- Queso fresco– for garnish, if desired. Omit if you need the recipe to be dairy-free or vegan.
Chimichurri Sauce
The chimichurri sauce adds LOTS of flavor to the potatoes. If you haven’t made chimichurri sauce before, don’t worry, it’s EASY!
Chimichurri is made of finely chopped parsley (sometimes cilantro), minced garlic, olive oil, and red wine vinegar.
It is fresh, herby, tangy, garlicky, and SO delicious. It can be a spicy, if you want to add red chili peppers or crushed red pepper flakes.
The herbs in chimichurri are coarsely chopped, creating a slightly chunky sauce that looks more like green salsa or a chunky herb oil.
You can find our chimichurri sauce recipe HERE. You can make the sauce in advance, it will keep in the refrigerator, tightly covered, for up to 7 days. Before serving, stir and allow the sauce to return to room temperature.
How to Make Chimichurri Roasted Potatoes
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Cut the potatoes in half, do not peel them.
- Place the potatoes in a large bowl. Add the olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.
- Transfer the potatoes to the prepared sheet pan and spread out into an even layer, making sure the potatoes aren’t touching.
- Roast for 20 minutes until bottoms are golden brown. Use a spatula to flip the potatoes. Roast an additional 15 to 20 minutes or until potatoes are tender all the way through and crispy.
- Remove the pan from the oven. Transfer the potatoes to a large serving bowl. Top with desired amount of chimichurri sauce and toss until potatoes are well coated. Garnish with queso fresco, if desired and serve immediately.
Serving Suggestions
Potatoes are a great side dish to any meal. We love serving these chimichurri potatoes with any of the following recipes.
How to Store & Reheat
Store the cooled potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat roasted potatoes, preheat the oven to 400 degrees F and place potatoes on a baking sheet. Cook for 15 to 20 minutes or until heated through. You can also reheat them in a microwave, toaster oven, or air fryer.
Toss with a little more chimiichurri sauce to freshen the potatoes up.
More Potato Recipes
Chimichurri Roasted Potatoes
Chimichurri Roasted Potatoes- crispy roasted potatoes tossed in herbaceous chimichurri sauce. This easy potato recipe is a great side dish to any meal.
- 2 pounds small red or baby Yukon Gold potatoes, washed well
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Chimichurri Sauce
- Queso fresco, for garnish, optional
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Cut the potatoes in half, do not peel them.
Place the potatoes in a large bowl. Add the olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.
Transfer the potatoes to the prepared sheet pan and spread out into an even layer, making sure the potatoes aren’t touching.
Roast for 20 minutes until bottoms are golden brown. Use a spatula to flip the potatoes. Roast an additional 15 to 20 minutes or until potatoes are tender all the way through and crispy.
Remove the pan from the oven. Transfer the potatoes to a large serving bowl. Top with desired amount of chimichurri sauce and toss until potatoes are well coated. Garnish with queso fresco, if using, and serve immediately.
Calories: 254kcal, Carbohydrates: 40g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 14mg, Potassium: 955mg, Fiber: 5g, Sugar: 2g, Vitamin A: 5IU, Vitamin C: 45mg, Calcium: 27mg, Iron: 2mg
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