Chimichurri Roasted Potatoes
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!
Servings: 4
Calories: 263kcal
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
Calories: 263kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 308mg | Potassium: 791mg | Fiber: 4g | Sugar: 1g | Vitamin A: 956IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg