Crispy chimichurri potatoes! Roasted potatoes tossed in lemony, herby chimichurri sauce, are an absolutely delicious side dish.
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I got the idea for these chimichurri roasted potatoes on a recent trip. We had access to the airport lounge, and one of the vegan options on the buffet was these tender, crispy roasted potatoes. They offered a few sauces, but I couldn't resist the vibrant container of chimichurri.
Those crisp outside, soft inside potatoes were just SO GOOD smothered in tangy, rich chimichurri sauce! When I got home, I started cooking, and here we are.
This recipe uses my super easy 5-minute chimichurri sauce that you can make in the food processor or in the blender. Nothing to chop! You just dump everything in, run it, and done.
If you love chimichurri sauce, also try it on my chimichurri taco salad or mushroom tacos!
Let's roast some potatoes, y'all!
💖 Why You'll Love this Recipe
- tender-crisp potatoes with rich, tangy, herby chimichurri sauce
- simple to make! While the potatoes roast, make the sauce in the blender or food processor.
- delicious side dish with your favorite veggie and plant-based protein to go with
- naturally gluten-free, soy-free, and nut-free
✓ Ingredients and Substitutions
- potatoes - Choose a thin-skinned potato, like Yukon gold or red potatoes. Cut into 1" pieces.
- olive oil - To help the potatoes crisp up and as the base for the chimichurri sauce.
- cornstarch - Gets the potatoes extra crispy in the oven! You can omit, if you like, they will just be a little less crisp on the outside.
- red wine vinegar - Adds flavor and tang to the chimichurri.
- herbs - Parsley, cilantro, and oregano give chimichurri its herby flavor. For the parsley and cilantro, discard any tough stems. You can use fresh or dried oregano, but do use fresh cilantro and parsley.
- aromatics - Fresh garlic, a shallot, and a hot green chili bring so much flavor! Use a Fresno pepper, if you can find one, otherwise Serrano or jalapeño will also work fine.
🔪 How to Make Chimichurri Potatoes
Preheat the oven to 425° F and line a baking sheet with parchment paper.
Add the potatoes to the lined baking sheet. Drizzle with the oil, and toss well with your hands to coat. Sprinkle on the cornstarch, salt, and pepper, and toss again to coat the potatoes really well. Spread them into a single layer on the baking sheet.
Bake for 20 minutes, stir well, then bake for 15 to 20 more minutes.
Combine all of the chimichurri ingredients in your food processor or blender except the salt and pepper, and run it until you have an even mixture. A little bit of texture is totally ok, in fact it's preferable! Season to taste with salt and black pepper.
Serve the warm, crispy potatoes topped with the chimichurri for a super satisfying side dish! I like to sprinkle on some pumpkin seeds for even more crunch.
💡 Helpful Tips
- Don't skip lining the pan for the potatoes! Otherwise, that crispy cornstarch coating will stick to the pan instead of to the potatoes.
- This recipe makes more chimichurri than you need, so you can smother the potatoes generously. You can cut the chimichurri in half, if you like.
- Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.
- You don't want the chimichurri to be completely smooth. A little texture is part of it, just like a pesto.
🫙 Storage Directions
If possible, store leftover potatoes and chimichurri separately. Reheat the potatoes in the oven until warm and crisp, then drizzle with the sauce. Chimichurri will keep for up to a week in the fridge, and the potatoes will keep for three to four days.
💬 Frequently Asked Questions
Chimichurri is a spicy Argentinian sauce with a rich history. It's traditionally served alongside meat dishes, but it brings a zesty, bright flavor to vegetable dishes, as well.
If chimichurri isn't your jam, pesto would work great with these roasted potatoes, too! Try my basil-arugula pesto, oil-free avocado pesto, or red pepper pesto.
📖 Recipe
Crispy Chimichurri Roasted Potatoes
Ingredients
For the Crispy Potatoes
- 1 ½ pounds potatoes cut into 1" pieces. Choose thin-skinned potatoes, like Yukon gold or red potatoes.
- 1 tablespoon oil
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chimichurri
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ cup fresh parsley leaves Some stems are OK, but get rid of any large, woody stems.
- ½ cup fresh cilantro Some stems are OK, but get rid of any large, woody stems.
- 2 teaspoons dried oregano or 2 tablespoons fresh
- 4 cloves garlic
- 1 medium shallot quartered
- 1 Fresno, serrano, or jalapeño pepper see note
- salt and pepper to taste
Instructions
Make the crispy potatoes.
- Preheat the oven to 425° F and line a baking sheet with parchment paper.
- Add the potatoes to the baking sheet. Drizzle with the oil, and toss well with your hands to coat. Sprinkle on the cornstarch, salt, and pepper, and toss again to coat the potatoes really well. Spread them into a single layer on the baking sheet.
- Bake for 20 minutes, stir well, then bake for 15 to 20 more minutes.
Meanwhile, make the chimichurri sauce.
- Combine all of the chimichurri ingredients in your food processor or blender except the salt and pepper, and run it until you have an even mixture. A little bit of texture is totally ok, in fact it's preferable! Season to taste with salt and black pepper.
- Serve the warm, crispy potatoes topped with the chimichurri for a super satisfying side dish! I like to sprinkle on some pumpkin seeds for even more crunch.
Got a question? Tried this recipe? Leave a reply!