Roasted Potatoes with Chimichurri

AKA: Life’s secret loophole. For anything. But mainly side dishes.

If there’s a roasted potato on any sort of table, I’m in. I surrender. I’m all yours.

But then you add chimichurri to the equation? Done for. Unspeakable bliss. Obnoxiously hyperbolic and overly dramatic but honestly what else are we here for?

Let us peepeth.

The potatoes are one situation, the sauce is another.

I got baby Dutch this time. Fingerling are completely okay. A mix of color is encouraged, all yellow is wonderful too. It is a POTATO, you’re already making the right decisions.

For the chimi, I kept it parsley-only this time. Sometimes I add in mint, oregano, even a smidge of basil. This time I was in a pure parsley mood, so that’s where we landed in life.

You’ll half or quarter the taters and violently toss them on a rimmed baking sheet with a glug of oil and a sprinkle of salt and pepper. You’ve done this a million times, yes, but I still find a whooooole lot of joy out of roasting potatoes. I’m sure you’re with me.

400 degrees for 45 minutes, babe. Wiggle the sheet at the halfway point call it golden. I mean good. I mean golden.

In the meantime we’ll prep our chimi. Wash and trim the parsley, bop the garlic out of their skins, give the shallot a rough chop. Easy does it.

This goes into a food processor with the red pepper flakes, red wine vinegar and some good olive oil and blitzed until smooooooth. Like your soul at this point.

And then the two shall marry.

The garlic in its rawness will offer a good punch to the chimichurri. The punch we all need. The vinegar adds acidity and tang, the parsley a pungent earthiness, the red pepper a bit of depth, and the shallot the aromatic essence that’s craved among humanity. This is the end-all sauce for me. I make a cilantro version, mint version, and a parsley version. All the vibrant, garlicky and green on anything is my life motto. Horrible sentence, but just try to love it.

It will always win on any table. Pour the chimi in a jar and take it on the go to add to your veggies or protein if you’re contributing to a dinner party. People will love you.

Save the leftover for your morning eggs! You’ll sob.

Make this tonight with some pan-seared salmon and enjoy the crud out of this Tuesday evening.

Roasted Potatoes with Chimichurri
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  • 1.5 pounds baby dutch yellow potatoes (or any small potatoes you love), halved or quartered
  • 2-3 Tbs. Extra-virgin olive oil
  • Pinch of salt
  • Freshly cracked pepper
  • 1 bunch parsley, rough ends trimmed
  • 3-4 garlic cloves
  • 1 small shallot, roughly chopped
  • 1 pinch crushed red pepper flakes
  • Pinch of salt
  • 1 tsp red wine vinegar
  • About 5 Tbs. Extra-virgin olive oil, more if needed


  1. Preheat your oven to 400.
  2. On a large rimmed baking sheet, scatter the potatoes and drizzle with the oil. Season with salt and pepper, then give it a good toss with your hands until the potatoes are coated. Roast for 45 minutes, tossing the pan at the halfway point.
  3. To a food processor, add the parsley, garlic, shallot, crushed red pepper, red wine vinegar and pinch of salt. Add a good drizzle of the olive oil, then process until smooth. Add a bit more oil if needed and scrap the sides down with a spatula. Keep pulsing until you get that perfectly smooth chimichurri consistency. Love it.
  4. Transfer the potatoes to a serving platter and drizzle the sauce right over. Serve immediately!
  5. Serves four.

I’ll come over if needed.

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