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
Servings: 4 servings
- 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
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!
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: 50mg | Iron: 2.7mg