Potatoes are one of my favorite comfort foods. Roasted potatoes with chimichurri sauce are especially satisfying — crisp on the outside, tender inside, and brightened by a fresh, herbaceous sauce.
Besides pasta, I could eat potatoes every day. They’re incredibly versatile: roasted, mashed, boiled, or fried, each preparation feels like a new experience. For me, roasted potatoes are a particular favorite.
My love for potatoes goes back to childhood. Roasted potatoes always remind me of my grandmother’s cooking. Every Sunday she’d roast a chicken with potatoes in her wood-burning stove when I visited, and those meals left a lasting impression.
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Those weekends with my grandmother were simple and warm. I didn’t have many vivid childhood memories, but spending time at her house — waking up to breakfast and hot chocolate during winter breaks — is something I treasure.
The cozy feeling of her kitchen is something I carry with me, and making these roasted potatoes brings back that same comfort.
I hope you enjoy this recipe as much as I do. Happy cooking!
If you make these roasted potatoes with chimichurri sauce, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking. I appreciate all your support!
Roasted Potatoes with Chimichurri Sauce
10 minutes
40 minutes
50 minutes
Ingredients
- 3 lb yellow potatoes, peeled and chopped
- 2 tablespoons olive oil
- Sea salt and cracked black pepper, to taste
- 100 g wild rocket (arugula) leaves to serve — or one bunch organic spinach
Chimichurri sauce
- 1/3 cup flat-leaf parsley, chopped
- 1 tablespoon oregano, chopped
- 2 teaspoons rosemary, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried chili flakes
- 1 clove garlic, finely chopped
- 1 bay leaf
- 3 tablespoons red wine vinegar (lemon juice can be used)
- 3 tablespoons olive oil
- Sea salt and cracked black pepper, to taste
Instructions
- To make the chimichurri sauce: combine parsley, oregano, rosemary, smoked paprika, chili flakes, garlic, bay leaf, vinegar, olive oil, salt, and pepper in a bowl. Mix well and set aside to let the flavors meld.
- Preheat the oven to 220°C (425°F).
- Place the potatoes in a large saucepan, cover with salted cold water, and bring to a boil over high heat.
- Cook for about 10 minutes, or until the potatoes are just tender when pierced with a fork.
- Drain the potatoes, return them to the pan, and cook over low heat for 1 minute to evaporate excess moisture. Shake the pan gently to fluff the potatoes.
- Arrange the potatoes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes, turning once if needed, until crisp and golden.
- Serve the roasted potatoes topped with chimichurri sauce and a handful of rocket or spinach leaves.
Did you make this recipe?
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