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.


Recipe Summary

15 mins
35 mins
5 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

291 calories; protein 5g; carbohydrates 38.7g; fat 14g; sodium 58.3mg. Full Nutrition

Reviews (1)

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Rating: 5 stars
Awesome! I doubled the chimichurri recipe as I wanted to serve extra on the side with grilled steaks. Absolutely delicious! Served with a simple spinach salad and everyone enjoyed a fabulous meal. Very easy to make and so tasty! I did add more garlic and a dash of red pepper flakes as my group loves deep rich flavors. Try this as written you won't be disappointed! Read More