Chimichurri Roasted Potatoes (Weeknight)

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

🔥 Cook Time 30 min
⭐ Difficulty Easy
🍳 Method Weeknight

Ingredients

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

Instructions

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).

Chef’s Tip

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

Why This Works

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

San Felipe Chimichurri Dry Rub - Authentic Argentinian Herb Seasoning

San Felipe Chimichurri Dry Rub - Authentic Argentinian Herb Seasoning

$13.99