Chimichurri Roasted Potatoes

Have you ever found yourself in a full-blown food obsession, where you start putting one sauce or spice on everything, just to see what culinary magic might happen? That's where I'm at with chimichurri sauce right now. It's become my kitchen MVP, making its way onto tacos, veggies, salads, and grilled meats—basically anything I can get my hands on. But here's where things get really exciting: Chimichurri Roasted Potatoes.

Sure, roasted potatoes are a classic go-to, but when you toss them in a vibrant, herb-loaded chimichurri sauce, they’re no longer just a side dish—they’re the star of the show. Picture this: crispy, golden-brown potato wedges fresh out of the oven, still sizzling, just waiting to be drenched in this zesty, green goodness. The result? Potatoes with a perfect balance of salty crunch and bright, fresh flavor. And because I can never resist a little extra flair, I top them off with a sprinkle of queso fresco. Trust me, this dish is simple, but it’s so unbelievably good, you’ll wonder how you ever lived without it.

Chimichurri Roasted Potatoes Photo: Two Peas and Their Pod

Chimichurri Roasted Potatoes

Recipe from Two Peas and Their Pod

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Total Time: 42 Minutes

Ingredients

• 2 pounds small red or baby Yukon Gold potatoes, washed well

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper, to taste

• Chimichurri Sauce

• Queso fresco, for garnish, optional

Instructions

• Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

• Cut the potatoes in half, do not peel them.

• Place the potatoes in a large bowl. Add the olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.

• Transfer the potatoes to the prepared sheet pan and spread out into an even layer, making sure the potatoes aren’t touching.

• Roast for 20 minutes until bottoms are golden brown. Use a spatula to flip the potatoes. Roast an additional 15 to 20 minutes or until potatoes are tender all the way through and crispy.

• Remove the pan from the oven. Transfer the potatoes to a large serving bowl. Top with desired amount of chimichurri sauce and toss until potatoes are well coated. Garnish with queso fresco, if using, and serve immediately.