The easiest side dish ever. Roasted potatoes tossed in a delicious, super easy to make cilantro garlic chimichurri sauce!
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5 from 1 vote

Cilantro Garlic Chimichurri Roasted Potatoes

The easiest side dish ever. Roasted potatoes tossed in a delicious, super easy to make cilantro garlic chimichurri sauce!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Latin, Vegetarian
Keyword: chimichurri roasted potatoes, roasted potatoes
Servings: 4 servings
Calories: 358kcal
Author: Jamie Silva

Ingredients

  • 2 pounds small red potatoes cut in half or quarters
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Cilantro Garlic Chimichurri

  • 1 cup cilantro chopped
  • 4 cloves garlic minced
  • 1/4 cup red wine vinegar
  • Juice from 1 lime
  • 2 tablespoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a bowl, toss together potatoes, olive oil, salt, and pepper until evenly coated. Transfer the potatoes to baking sheet. Roast in the oven for 20-25 minutes or until browned.
  • In the meantime, add cilantro, garlic, vinegar, lime juice, oregano, red pepper flakes, olive oil, salt and pepper to a food processor. Pulse about 4-5 times then transfer to a bowl. You want the mixture to look thick and roughly chopped, not like a green sauce. Taste and adjust seasonings, if needed. What you want is a strong cilantro garlicky taste.
  • Remove the potatoes from the oven, toss with chimichurri, and serve hot. Enjoy!

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 32g | Protein: 3.9g | Fat: 25.8g | Saturated Fat: 3.7g | Sodium: 594mg | Potassium: 872mg | Fiber: 4.7g | Sugar: 2.2g | Calcium: 5% | Iron: 15%