Best 2 Chimichurri Roasted Potatoes Recipes

Are you looking for a flavorful and easy-to-make side dish to accompany your next meal? Chimichurri roasted potatoes are the perfect solution! This vibrant dish combines the tangy, herbaceous flavors of chimichurri sauce with crispy, tender potatoes. The result is a dish that is both delicious and visually appealing. Chimichurri sauce is a traditional Argentinian condiment made with fresh herbs, olive oil, and red wine vinegar. It is commonly used as a marinade for meats, but it can also be used to add flavor to vegetables. When combined with roasted potatoes, the chimichurri sauce creates a dish that is both savory and refreshing.

Here are our top 2 tried and tested recipes!

CRISPY SMASHED POTATOES WITH CHIMICHURRI DRESSING

Crispy Smashed Potatoes with Chimichurri Dressing image

Provided by Molly Yeh

Categories side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 pounds mini Yukon Gold potatoes, about golf ball-size
1/4 cup salt
1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
Chimichurri, recipe follows
2 cloves garlic, finely chopped
1/4 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 cup olive oil
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.

CHIMICHURRI ROASTED POTATOES

Chimichurri Roasted Potatoes image

These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.

Provided by JennCrippen

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds red potatoes, cut into 1 1/2-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
½ bunch Italian parsley, chopped
½ bunch fresh basil, chopped
4 medium garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g

Tips:

Choose the right potatoes. For this recipe, choose potatoes that are firm and starchy, such as Yukon Gold or Russet potatoes. These potatoes will hold their shape well during roasting and will be less likely to fall apart.
Cut the potatoes into uniform pieces. This will help them roast evenly. If the potatoes are cut into different sizes, some pieces may be overcooked while others are still undercooked.
Toss the potatoes in olive oil, salt, and pepper before roasting. This will help them to brown and crisp up in the oven.
Roast the potatoes at a high temperature. This will help them to get crispy on the outside and fluffy on the inside. For best results, roast the potatoes at 425 degrees Fahrenheit for 25-30 minutes.
Make the chimichurri sauce while the potatoes are roasting. This will give the sauce time to develop its flavors.
Serve the potatoes immediately after roasting, topped with the chimichurri sauce. The potatoes are best enjoyed hot and fresh.

Conclusion:

Chimichurri roasted potatoes are a delicious and easy-to-make dish that is perfect for any occasion. The crispy potatoes are perfectly complemented by the flavorful chimichurri sauce. This dish is sure to be a hit with everyone who tries it!