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