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.
Servings: 4
Calories: 254kcal
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.
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