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5 from 2 votes

Chimichurri Roasted Potatoes

Recipe from Two Peas and Their Pod

Chimichurri Roasted Potatoes- crispy roasted potatoes tossed in herbaceous chimichurri sauce. This easy potato recipe is a great side dish to any meal.
Prep Time10 minutes
Cook Time35 minutes
Total Time42 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: potatoes
Servings: 4
Calories: 254kcal

Ingredients

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.

Nutrition

Calories: 254kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 27mg | Iron: 2mg