Best 3 Chimichurri Roasted Potatoes Recipes
Craving a flavorful and tantalizing side dish that will elevate your meals? Look no further than Chimichurri Roasted Potatoes, a culinary delight that combines the vibrant flavors of Argentina with the comforting goodness of roasted potatoes. These crispy, golden-brown gems are infused with a delectable chimichurri sauce, a zesty blend of fresh herbs, garlic, and tangy vinegar. Prepare to embark on a flavor journey as you explore three variations of this mouthwatering dish: Classic Chimichurri Roasted Potatoes, with its traditional parsley-based sauce; Spicy Chimichurri Roasted Potatoes, adding a fiery kick with jalapeños; and Chimichurri Roasted Sweet Potatoes, offering a naturally sweet twist. Each recipe promises a unique taste experience, ensuring there's a perfect match for every palate. Get ready to transform ordinary roasted potatoes into an extraordinary side dish that will steal the show at your next gathering.
Let's cook with our recipes!
CRISPY SMASHED POTATOES WITH CHIMICHURRI DRESSING
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
- Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
- Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
- Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.
CHIMICHURRI ROASTED POTATOES
These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.
Provided by JennCrippen
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g
ROASTED SWEET POTATOES WITH SPECK AND CHIMICHURRI
Provided by Michael Sheerin
Categories Herb Side Roast Thanksgiving Kid-Friendly Quick & Easy High Fiber Ham Root Vegetable Sweet Potato/Yam Fall Parsley Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes.
- Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper.
- Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.
Tips:
- Choose the right potatoes: Yukon Gold or baby potatoes are ideal for this recipe. They have a waxy texture that holds their shape well when roasted.
- Cut the potatoes evenly: This will help them cook evenly. If the potatoes are different sizes, the smaller ones will overcook before the larger ones are done.
- Coat the potatoes in oil: This will help them crisp up in the oven. You can use olive oil, avocado oil, or even melted butter.
- Season the potatoes generously: Use a variety of spices and herbs to flavor the potatoes. Garlic, paprika, and cumin are all good choices.
- Roast the potatoes at a high temperature: This will help them get crispy on the outside and fluffy on the inside. Aim for a temperature of 425 degrees Fahrenheit.
- Toss the potatoes halfway through roasting: This will help them cook evenly. You can also use a sheet pan liner to prevent the potatoes from sticking to the pan.
- Make the chimichurri sauce while the potatoes are roasting: This will give the flavors time to meld together. You can also make the sauce ahead of time and store it in the refrigerator for up to a week.
Conclusion:
These chimichurri roasted potatoes are a delicious and easy side dish that can be served with a variety of meals. They're perfect for parties, potlucks, or weeknight dinners. The combination of crispy potatoes and flavorful chimichurri sauce is sure to be a hit with everyone who tries them.
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