Update roasted potatoes with a Latin twist! Crispy baby potatoes are tossed in tangy, garlicky, herbaceous chimichurri sauce for a fabulous side dish.
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Potatoes seem to be the dish everyone fights over at the table.
No joke, think about it: mashed potatoes at Thanksgiving? One of the first things gone. My herb roasted potatoes? My husband and his cousin still fight about them.
These potatoes? Oh, best believe someone will be starting a yelling match about who’s getting the last few. So make a bunch, ‘kay?
It’s spring, so I know it’s still cold for a lot of people, but it’s now time to kind of get out of the comfort food zone (*cries into my mac and cheese*) and bring out an herb-y, fresh, delicious dish that will still warm you up, yet you can still enjoy when the season warms up.
So, chimichurri. I suggest you make it and then put it on everything. Because that’s what it’s for! It’s a seriously herb-y, tangy, garlicky, fresh sauce from Argentina that gets better and better as it sits in your fridge. Toss these potatoes in a little chimichurri, roast ’em, and add more chimichurri as you like when they’re done. It’s a zesty, fresh spin on potatoes that can be a side dish anytime of the year.
I used a bag of mixed color baby potatoes I find often at my local ALDI, washed them, sliced them in half, then tossed them in the chimichurri before roasting at 400 degrees F for about an hour.
What you get is some amazingly crispy, incredibly flavorful potatoes that are perfect beside churrasco, a grilled skirt steak that also goes perfect with chimichurri, mojo-marinated pork or chicken, or, you know, just about anything, really. These could probably replace those oven baked fries people love with their burgers, even.
So easy, so tasty, and you’ll definitely want to keep this recipe in your back pocket.
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- 2 pounds baby potatoes, washed, dried, cut in half
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 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
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake for 50 minutes to 1 hour, or until potatoes are crisp, browned, and tender in the center.
- Serve immediately with chimichurri sauce.
Amount Per Serving: Calories: 163
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.