Chimichurri Roasted Potatoes

Origin:

Inspired by Argentinian flavors, these Chimichurri Roasted Potatoes are bold, herbaceous, and irresistibly crispy. Sauce Pantry’s Chimichurri Sauce brings a punch of garlic, herbs, and acidity that elevates simple roasted potatoes into a standout side dish.

Pro Tips:

• Dry the Potatoes: Pat the potatoes dry before roasting to help them get crispy.

• Roast First, Sauce Later: Add chimichurri after roasting to preserve its fresh, bright flavor.

Things to Watch Out For:

• Crowding the Pan: Space the potatoes out on the tray to ensure even browning.

• Too Much Oil: Chimichurri already contains oil, so you don’t need much for roasting.

Process:

1. Prep the Potatoes:

   • Preheat oven to 425°F (220°C). Cut baby potatoes in half or quarters. Toss with a drizzle of oil, salt, and pepper.

2. Roast:

   • Spread on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

3. Toss with Chimichurri:

   • Once out of the oven, immediately toss the hot potatoes with Sauce Pantry Chimichurri Sauce until well coated.

4. Serve:

   • Serve warm, garnished with fresh parsley or extra chimichurri on the side.