Chimichurri Roasted Potatoes

There’s something irresistible about roasted potatoes: their crispy exterior, fluffy interior, and the way they soak up vibrant flavors. If you’re looking for a fresh twist on a classic side dish, these Chimichurri Roasted Potatoes are the answer. The combination of tender small red or baby Yukon Gold potatoes with the tangy, herbaceous chimichurri sauce is a match made in culinary heaven. This dish is perfect for gatherings, weeknight dinners, or as a hearty addition to any meal. Let’s dive into why you need to make these potatoes and how to whip them up in your kitchen!

Top Reasons to Make Chimichurri Roasted Potatoes

• Flavor Explosion: The chimichurri sauce adds a zesty punch that elevates the humble potato.
• Simple Ingredients: With just a few pantry staples and fresh herbs, you can create a delightful dish.
• Versatile Side: These potatoes pair beautifully with grilled meats, fish, or can be enjoyed on their own.
• Easy Preparation: Minimal chopping and fuss; just wash, toss, roast, and serve!
• Visually Stunning: The vibrant green chimichurri drizzled over golden potatoes makes for an eye-catching presentation.

Ingredients at a Glance

• 2 pounds small red or baby Yukon Gold potatoes, washed well
• 2 tablespoons olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Chimichurri sauce (recipe below)
• Queso fresco, for garnish (optional)

Equipment & Tools

• Large mixing bowl: For tossing the potatoes with olive oil, salt, and pepper.
• Baking sheet: A large, rimmed baking sheet works best to give the potatoes plenty of room to roast evenly.
• Sharp knife: For cutting larger potatoes in half, if necessary.
• Oven: Preheated to ensure perfect roasting.

The Method for Chimichurri Roasted Potatoes

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that desired crispy texture.

Step 2: Prepare the Potatoes

Wash your small red or baby Yukon Gold potatoes thoroughly under cold running water. If any potatoes are larger than bite-sized, cut them in half for even cooking.

Step 3: Season the Potatoes

In a large mixing bowl, combine the washed potatoes with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper. Toss until the potatoes are evenly coated.

Step 4: Roast the Potatoes

Spread the seasoned potatoes in a single layer on your baking sheet. Make sure they have enough space to roast properly—crowding the pan can lead to steaming rather than roasting.

Step 5: Bake

Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and fork-tender. Halfway through cooking, give them a good toss to ensure even browning.

Step 6: Prepare the Chimichurri Sauce

While the potatoes are roasting, prepare your chimichurri sauce. Combine fresh parsley, garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl. Mix well and adjust seasoning to taste.

Step 7: Combine and Serve

Once the potatoes are perfectly roasted, remove them from the oven and drizzle the chimichurri sauce over them. Toss gently to coat. If desired, crumble queso fresco on top for a creamy finish.

Smart Substitutions

• Potatoes: Feel free to substitute with fingerling potatoes or baby potatoes of any variety.
• Olive Oil: Avocado oil can be used for a different flavor profile.
• Queso Fresco: Feta cheese or even a dairy-free cheese can be used for a similar crumbly texture.
• Herbs: Experiment with different herbs in your chimichurri, such as cilantro or mint for a unique twist.

Notes from the Test Kitchen

• Be sure to use fresh herbs for the chimichurri for the best flavor.
• Don’t skip the tossing halfway through roasting; it’s key to achieving that golden exterior on all sides.
• If you like it spicy, add more red pepper flakes to the chimichurri sauce.
• These potatoes are best served fresh, but they can be reheated in the oven for a second round delight!

Save It for Later

Chimichurri roasted potatoes are a fantastic dish to save for later! You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

Reader Questions

Can I make the chimichurri sauce in advance?

Yes! You can prepare the chimichurri sauce up to 3 days in advance. Store it in an airtight container in the refrigerator, and give it a good stir before using.

What if I don’t have fresh parsley for the chimichurri?

If you’re out of fresh parsley, you can substitute with fresh cilantro or even use dried parsley in a pinch, though fresh is always best for flavor.

Can I use a different type of potato?

Absolutely! Any small or baby potatoes will work beautifully. Red potatoes, Yukon Golds, or even small new potatoes are great choices.

How do I know when the potatoes are done roasting?

The potatoes are done when they are golden brown and fork-tender. You should be able to easily pierce them with a fork or knife.

Ready, Set, Cook

Now that you have all the steps and tips to create these delightful Chimichurri Roasted Potatoes, it’s time to get cooking! This recipe is perfect for adding a burst of flavor to your dinner table. With their crispy texture and the fresh punch of chimichurri sauce, these potatoes will quickly become a favorite in your home. Enjoy the process, savor the aromas, and most importantly, dig in! Happy cooking!