Chimichurri Roasted Potatoes
Total Time
42 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 pounds small red or baby Yukon Gold potatoes, (washed well)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, (to taste)
- Chimichurri Sauce
- Queso fresco, (for garnish, optional)
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Preparation
Step 1
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
Cut the potatoes in half, do not peel them.
Step 3
Place the potatoes in a large bowl. Add the olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.
Step 4
Transfer the potatoes to the prepared sheet pan and spread out into an even layer, making sure the potatoes aren’t touching.
Step 5
Roast for 20 minutes until bottoms are golden brown. Use a spatula to flip the potatoes. Roast an additional 15 to 20 minutes or until potatoes are tender all the way through and crispy.
Step 6
Remove the pan from the oven. Transfer the potatoes to a large serving bowl. Top with desired amount of chimichurri sauce and toss until potatoes are well coated. Garnish with queso fresco, if using, and serve immediately.
Step 7
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