All recipes

Weeknight

Chimichurri Roasted Potatoes (Weeknight)

  • Time30 min
  • LevelEasy
  • BlendInstant Chimichurri Mix

Crispy outsides, fluffy centers, and chimichurri flavor that actually clings—because it’s oil-activated.

Jump to recipe

Ingredients

Baby potatoes, halved (1.5 lb)
Oil (2 tbsp)
Prepared chimichurri sauce (2–3 tbsp)

Instant Chimichurri Mix
Made with Instant Chimichurri Mix $14.99

Steps

1. Heat oven to 425°F.
2. Toss potatoes with oil and a few tablespoons of prepared chimichurri sauce.
3. Roast 25–30 minutes, flipping once, until browned and crisp.
4. Spoon a little extra chimichurri on top to finish (optional).

Why this works

Oil carries the herbs into the edges while roasting. Finishing with more chimichurri keeps the herbs bright instead of baked out.

Pro tip

Don’t crowd the pan. Space = crisp. Add chimichurri after roasting if you want maximum herb pop.

More with Instant Chimichurri Mix