Chimichurri Roasted Potatoes
These Chimichurri Roasted Potatoes are bursting with zesty, fresh flavor and crispy golden perfection. A simple, vibrant side dish perfect for any meal!
Servings: 4 servings
Ingredients
- 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)
Instructions
Chimichurri Roasted Potatoes Method
- Preheat your oven to 425°F (220°C) to achieve a crispy texture.
- Wash the small red or baby Yukon Gold potatoes thoroughly under cold running water. Cut larger potatoes in half for even cooking.
- In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a large rimmed baking sheet, ensuring enough space for roasting without crowding.
- Roast the potatoes for 25-30 minutes, tossing halfway through to ensure even browning, until golden brown and fork-tender.
- Meanwhile, prepare the chimichurri sauce by combining fresh parsley, garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl. Mix well and adjust seasoning to taste.
- Remove the roasted potatoes from the oven and drizzle the chimichurri sauce over them. Toss gently to coat evenly. Optionally, crumble queso fresco on top before serving.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Sharp Knife
- Oven
Notes
- Use fresh herbs in the chimichurri for the best vibrant flavor.
- Toss the potatoes halfway through roasting to get an evenly crispy exterior.
- Add extra red pepper flakes if you prefer a spicier chimichurri sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven at 350°F for best texture.