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Chimichurri Potatoes

Update roasted potatoes with a Latin twist! Crispy baby potatoes are tossed in tangy, garlicky, herbaceous chimichurri sauce for a fabulous side dish.

Prep Time
3 mins
Cook Time
3 mins
Total Time
53 mins
Servings: 6 servings
Calories: 163 kcal
Course: Side Dish , Dinner , Others
Cuisine: South American , American , International

Ingredients

  • 2 pounds baby potatoes washed, dried, cut in half
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
Chimichurri Sauce
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Put all chimichurri ingredients into a food processor or blender, and blend until all herbs are finely chopped. You can also chop the herbs by hand, to a very small size.
  3. In a bowl or zip top bag, toss the potatoes, salt and pepper with the fresh chimichurri sauce. Use about 1/4-1/2 of the chimichurri now, and save the rest to serve with your meal. Coat the potatoes in the sauce well, then place the potatoes in one layer on the parchement-lined baking sheet.
  4. Bake for 50 minutes to 1 hour, or until potatoes are crisp, browned, and tender in the center.
  5. Serve immediately with chimichurri sauce.

Nutrition Information

Calories 163kcal (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%

* Percent Daily Values are based on a 2,000 calorie diet.