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+ servings
pan of roasted potatoes and Chimichurri sauce
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5 from 5 votes

Chimichurri Roasted Potatoes

Chimichurri Roasted Potatoes simply combine roasted bite sized potatoes with a fresh and flavorful chimichurri sauce. The perfect side dish recipe!
Prep Time10 minutes
Cook Time25 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings

Ingredients

Chimichurri Sauce:

  • 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)

Potatoes:

Instructions

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.

Notes

Makes 1 cup. Serving size based on 2 tablespoons.

Nutrition

Calories: 308kcal | Carbohydrates: 23g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Sodium: 607mg | Potassium: 728mg | Fiber: 5g | Sugar: 1g | Vitamin A: 990IU | Vitamin C: 31.5mg | Calcium: 97mg | Iron: 6.5mg