Most often chimichurri sauce finds its way to the table as a marinade for meat, but it actually can be used to add flavor to lots of vegetables and other vegetarian dishes as well. In this recipe for chimichurri potatoes the sauce adds flavor and crisps up baby potatoes to create a perfect side dish for any meal.
Chimichurri ingredients vary widely by country in South America. Some include only parsley and others include cilantro as well but in all the recipes I found vinegar, . Not being a huge fan of the flavor of parsley, I prefer to add in cilantro too.
The sauce is super simple to prepare. Red wine vinegar infuses tiny pieces of red onion and garlic. But the real superstar in this version of the sauce is cilantro along with a bit of parsley and a hint of oregano.
Meal prep tips for chimichurri potatoes
This recipe for chimichurri potatoes is one of my favorites!! Especially the marinade. If you have any marinade left, you can use it on steamed veggies or mix it into some rice or pasta…so good!!
If time is a factor for you during the week, you can prep the potatoes and sauce a bit ahead of time. Here are some steps you can take.
Potato Meal Prep Tips
Boil them off and cool them before refrigerating. This can be done 2-3 days ahead. When you are ready to prepare, simply press the potatoes and top with the marinade and place in the oven. You may need to extend the cooking time as they are going into the oven cold so they may need an additional 10 minutes or so.
Marinade Meal Prep Tips
The marinade can be made up to a week ahead simply store in the refrigerator until you are ready to use. The only trick here is to remove it from the refrigerator and allow it to warm up a bit as the olive will solidify a bit.
Crispy Chimichurri Potatoes
- 1 # small potatoes
- Salt and freshly ground pepper to taste
- ¼ cup red onion finely diced
- ½-1 tsp red chilies finely chopped*
- 2 garlic cloves finely chopped
- ¼ cup red wine vinegar
- ½ tsp salt
- ¼ cup cilantro finely chopped
- 2 T flat leaf parsley finely chopped
- 1 T oregano finely chopped
- ½ cup olive oil
To make chimichurri
- Place red onion, chilies, garlic, vinegar, and 1 tsp. salt in a medium bowl. Mix together and let sit for about 10 minutes. Add cilantro, parsley, oregano, salt and pepper and stir to combine. Add oil slowly whisking with a fork.
- Preheat oven to 450 degrees F.
- Place potatoes in pot and cover with water. Bring to a boil and you can easily prick with a fork and they are tender. Drain.
- Place potatoes on a baking sheet and smash down with a fork or glass so they break open just a bit. Drizzle chimichurri onto each smashed potato and if needed use a pastry brush to spread it over the entire surface of the potato. Sprinkle the tops with a bit more salt.
- Place into the hot oven and cook for 20-25 minutes until they start to get brown and crispy on top and bottom.
- Remove from oven and drizzle with a bit more chimichurri sauce before serving.
Did you make this recipe? What did you think? Tell me about it in the comments. And, if you take pictures be sure to tag @cookeatlivelove so I see your results!
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