Chimichurri Potato Salad with Crispy Roasted Potatoes and Fresh Herbs
By Olivia Hayes
Cook
25 min
Total
25 min
Servings
4
This Chimichurri Potato Salad needs just 25 minutes in a 450°F oven, making the cooking part easy to fit around a busy dinner. Baby potatoes turn crisp at the edges, then get coated with fresh lemony chimichurri with parsley, cilantro, garlic, jalapeño, and red pepper heat.
Build the sauce in two stages: coarsely blend garlic, jalapeño, and green onions first, then add parsley, cilantro, oregano, lemon juice, crushed red pepper, salt, and black pepper. Stirring in good-quality extra virgin olive oil afterward keeps the herb mixture separate from the blending stage. Half of the 1½ cups coats the cut potatoes before baking, leaving half for their final dressing.
At the end of the 25-minute bake, look for potatoes that are roasted and crisp around the edges before taking them out. Letting them cool to room temperature is part of the method, not a skipped pause, because the remaining chimichurri is mixed in afterward. The common misstep is using all the sauce before baking, which leaves none of the fresh herb mixture for the finished salad.
Serve it as a warm or cold side with grilled foods, as the article suggests for a grilling-day spread. The recipe is also suited to making ahead, and leftover chimichurri can be used during the week on grilled tofu, vegetables, pasta, or cauliflower steak. Keep the final portion of sauce for the potato salad itself.
Why you'll love this recipe
- Fits a weeknight schedule because the potatoes bake for 25 minutes at 450°F, while the blender or chopper handles the sauce work quickly.
- Uses one pan for roasting, and the chimichurri is mixed in a bowl, keeping cleanup limited without requiring special cookware.
- Lets you season gradually because salt and pepper are listed to taste, giving the potatoes and herb sauce separate chances for adjustment.
- Keeps shopping flexible because any potatoes can replace the gourmet baby-potato blend, although halving or quartering helps them roast evenly.
- Uses herb bunches efficiently because parsley, cilantro, green onions, garlic, lemon, and seasonings all become one versatile chimichurri sauce.
- Delivers bold seasoning from pantry and produce staples, with lemon, garlic, oregano, jalapeño, and crushed red pepper balancing the roasted potatoes.
Ingredients
- •1.5 cups chimichurri
- •2 lbs baby potatoes (halved or quartered, depending on size)
- •salt (to taste)
- •pepper (to taste)
- •0.5 cup extra virgin olive oil (good quality preferred)
- •1.5 cups parsley (roughly chopped)
- •1 cup cilantro (roughly chopped)
- •4 cloves garlic
- •4 sprigs green onions
- •1 jalapeño
- •1 lemon (juiced)
- •1 tsp oregano (fresh or dry)
- •2.5 tbsp red crushed pepper
- •cracked black pepper (to taste)
Instructions
- 1
Preheat the oven to 450°F.
- 2
Add the garlic cloves, jalapeño, and green onions to a chopper or blender.
- 3
Blend coarsely.
- 4
Add the parsley, cilantro, oregano, lemon juice, red crushed pepper, salt, and pepper.
- 5
Blend until everything comes together.
- 6
Transfer the mixture to a bowl, add the olive oil, and mix well.
- 7
Add the halved potatoes to a pan and generously season with salt and pepper.
- 8
Add half of the chimichurri and mix well.
- 9
Bake for 25 minutes at 450°F.
- 10
Cool the roasted potatoes to room temperature.
- 11
Add the remaining chimichurri to the potatoes and mix well.
- 12
Serve.
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