Chimichurri Roasted Potatoes

Name: Chimichurri Roasted Potatoes
Total time: 50 min
Yield: 6
Cuisine: Argentine
Ingredients: 2 lbs potatoes, cut into chunks; 5 tbsp olive oil, divided; 1 cup fresh parsley, chopped; 4 cloves garlic, minced; 3 tbsp red wine vinegar; 1/2 tsp red pepper flakes; 1 tsp salt, divided

Created by the Genie — AI-generated, review before relying on it

Crispy roasted potatoes tossed with a bright, garlicky parsley chimichurri and a hint of chili heat.

50minTotal time

6Serves

EasyDifficulty

Argentinevegetarianvegan

Ingredients

Servings

Units

2 poundPotatoes
5 tablespoonOlive Oil
1 cupParsley
4 cloveGarlic
3 tablespoon
½ teaspoon
1 teaspoonSalt

How to cook it

6 steps

Step 1
Preheat the oven to 425°F.
Step 2
Toss the potatoes with 2 tablespoons of the olive oil and half the salt on a baking sheet.
Step 3
Roast for 35 minutes, stirring halfway through, until golden and fork-tender.
Step 4
Meanwhile, combine the parsley, garlic, red wine vinegar, red pepper flakes, remaining olive oil, and remaining salt in a bowl to make the chimichurri.
Step 5
Toss the roasted potatoes with the chimichurri while still warm.
Step 6
Serve warm or at room temperature.

Nutrition per serving

218Calories

24.3gCarbs

11.8gFat

2.5gProtein

1.2gSugar

397mgSodium

AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.