This post may contain affiliate links. Please read our disclosure policy.
Chimichurri Roasted Potatoes simply combine roasted bite sized potatoes with a fresh and flavorful chimichurri sauce. The perfect side dish recipe!
There’s nothing tastier than these potatoes next to a nicely grilled piece of fish or chicken.
Why this recipe works:
If you’re looking for a vegetarian or vegan side dish that really satisfies, this is it! The potatoes have just the right amount of carbs to make you feel full and the chimichurri sauce adds the perfect amount of flavor.
This recipe is perfect for those summer evenings where you’re grilling dinner outside and sipping on a nice glass of wine.
How to perfectly roast potatoes:
I have yet to get an air fryer, so I still roast my potatoes in the oven. Here are a few cooking tips I’ve developed over the years to achieve perfectly roasted potatoes every time.
- Ensure the oven is hot before you add the potatoes. I usually like to roast vegetables around 400 degrees F, but you can vary the temperature a bit depending on your timing needs.
- You must use a baking sheet that is large enough to allow the potatoes to sit in a single layer without too much crowding.
- Line your pan with parchment paper to prevent sticking. You’ll thank me when it’s time to clean up.
- The perfect amount of olive oil is key. Too much will make mushy potatoes, too little will make them dry. Be sure to toss them well so that the potatoes are evenly coated.
- Flip and rotate the potatoes during the cooking process. This will help them get evenly brown.
How to make Chimichurri Potatoes:
This is basically the combination of two recipes that become one amazing recipe. Any extra chimichurri sauce can be used as a delicious spread on sandwiches. Any leftover potatoes are fantastic with some scrambled eggs for breakfast.
- To make the chimichurri sauce, simply combine all the ingredients in the food processor until well combined. If not enjoying right away, just be sure to cover and refrigerate.
- To make the potatoes, chop them into bite sized pieces, toss in olive oil with salt and pepper, and roast in the oven.
Be sure to serve them hot and do not add the chimichurri sauce until you are ready to serve.
Chimichurri Roasted Potatoes
- 1/2 cup olive oil
- 4 cloves garlic minced
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup fresh cilantro leaves packed, stems removed (this was about 0.5 ounces)
- 1/4 cup fresh oregano leaves packed
- 1 cup fresh Italian parsley leaves packed, stems removed (I used an entire bunch)
To make Chimichurri sauce:
- Combine all ingredients in a large food processor or blender. Pulse until a pesto-like thick sauce forms. Scrape sides as needed to fully mix all ingredients.
- Store leftovers in airtight container in the refrigerator. Will last several days without browning.
To make potatoes:
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Add potatoes to baking sheet and top with olive oil, salt, and pepper. Toss ingredients to fully coat.
- Bake in preheated oven, turning occasionally, until crispy on the outside and soft in the middle, about 25-30 minutes. To serve, top with Chimichurri sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.