Chimichurri Quick Roasted Potatoes

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 09/10/19
Chimichurri Roasted Potatoes
Marian Blazes
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
319 Calories
0g Fat
74g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 319
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 483mg 21%
Total Carbohydrate 74g 27%
Dietary Fiber 7g 26%
Protein 7g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chimichurri sauce is made with several ingredients that are perfect for roasting potatoes, such as garlic, olive oil, and parsley. But it's the other ingredients in chimichurri sauce—lime juice, vinegar, and cilantro—that give these roasted potatoes something extra, a great Latin flavor. Simply toss potato wedges with a generous amount of chimichurri sauce and bake—it's just that simple and quick.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. Line a 12 x 18-inch baking pan with foil.

  4. Scrub potatoes clean. Cut each potato in half, and cut each half into four quarters.

  5. Toss the potatoes with the chimichurri sauce, and spread them out in a single layer in the pan.

  6. Bake for 25 minutes, then check for doneness. A fork should be able to easily pierce the biggest pieces of potato.

  7. When the potatoes are golden brown and slightly crispy on the outside, and soft on the inside, remove from the oven. Season with salt and pepper to taste.

  8. Serve warm and enjoy!