Roasted Chimichurri Potatoes – Connoisseurus Veg

These chimichurri potatoes will be your new favorite side dish! Made with crispy roasted baby potatoes smothered in a zesty chimichurri sauce made with fresh parsley, garlic, and oregano, they’re easy to make and hard to resist!

Do you ever cook with chimichurri sauce? You totally should! It’s a condiment with Argentinian roots that’s absolutely delicious, but also really easy to make with simple ingredients. Chimichurri is similar but not quite the same as Italian gremolata, which you’ve had if you tried my pasta gremolata recipe.

There’s a LOT you can do with chimichurri, but these roasted chimichurri potatoes are a great place to start. They’re a show-stopping side that really highlights the zesty, refreshing flavor of chimichurri sauce, and then makes it even better with the addition of everyone’s favorite comfort food: potatoes!

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Ingredients You’ll Need

Baby potatoes. Feel free to use any variety of baby potatoes. I’ve used a mix of red and yellow potatoes.
Olive oil. Use good quality extra-virgin olive oil, since it will be going into the sauce.
Parsley. Chimichurri sauce is traditionally made with flat-leaf parsley, which is more flavorful than curly parsley.
Red wine vinegar.
Garlic.
Dried oregano.
Salt and pepper.
Red pepper flakes. These will add a tiny bit of heat to your chimichurri potatoes. You can skip it if you’d like them to be heat-free.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Raw baby potatoes coated in olive oil on a baking sheet.

Prep your potatoes by cleaning and cutting them. Arrange them on a baking sheet and rub them with some olive oil.

Roasted baby potatoes on a baking sheet.

Roast the potatoes until they’re crispy on their outsides, and easily pierced with a fork. Be sure to flip them about halfway through.

Tip: Baby potatoes come in a variety of sizes. If they’re large, quarter them. If they’re smallish, halve them. And if they’re tiny, you can leave them whole. Don’t fuss about it too much — just get them about bite-sized, keeping in mind that they’ll shrink a bit when roasted.

Chimichurri sauce in a bowl with a spoon.

Make the chimichurri sauce while the potatoes roast. Combine some more olive oil with chopped flat leaf parsley, red wine vinegar, minced garlic, salt, pepper, and red pepper flakes.

Roasted potatoes coated with chimichurri sauce in a bowl with spoon.

Add the potatoes to the chimichurri sauce once they come out of the oven. Stir them up to coat them well with the sauce.

Bowl of Chimichurri Potatoes with a napkin in the background.

Your chimichurri roasted potatoes are ready to serve! They’re best enjoyed right away, while they’re nice and crispy.

Leftovers & Storage

Leftover chimichurri potatoes will keep in an airtight container in the refrigerator for about three days. You can reheat them in the microwave, or by placing them back in the oven at 400°F for ten minutes or so, until they’re hot and crispy again.

More Potato Side Dishes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Bowl of Chimichurri Potatoes with a spoon.

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Chimichurri Roasted Potatoes

Cuisine American, Argentinian

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 ½ pounds baby potatoes
4 tablespoons olive oil, divided
¾ cup fresh flat leaf parsley, finely chopped
1 tablespoon red wine vinegar
2 garlic cloves, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
Large pinch red pepper flakes, or to taste

Instructions

Preheat the oven to 400°F.
Cut the potatoes into bite-sized pieces. Depending on their size, this may mean halving or quartering them, or if they’re very small, leaving them whole (Note 1).
Arrange the potatoes on a baking sheet and drizzle them with two tablespoons of the oil. Rub the oil in with your hands, evenly coating the potatoes.
Place the baking sheet into the oven and roast the potatoes until they’re fork tender and crispy, 35 to 40 minutes, flipping them halfway through.
While the potatoes roast, make the chimichurri sauce. Add the parsley to a medium bowl with the remaining two tablespoons of oil, the red wine vinegar, garlic, oregano, salt, pepper, and red pepper flakes. Stir to combine the ingredients.
When the potatoes come out of the oven, add them to the bowl with the chimichurri sauce. Stir to coat the potatoes in sauce.
Serve.

Notes

Refer to the photos within the blog post for guidance. As you you can see, my potatoes are of various sizes, so some are halved, some quartered, and some whole.

Nutrition

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