Chimichurri Roasted Potatoes

10 45 308
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 6
Chimichurri Roasted Potatoes
Health Highlights


1 1/3 kg Potato (scrubbed, cubed)
1/2 cup chopped Shallots
1 1/2 cup Cilantro (coriander)
1 1/2 cup Parsley, fresh
1/2 cup Extra virgin olive oil
4 clove(s) Garlic (minced)
1/2 tsp Hot pepper (chili) flakes
3 tbsp Red wine vinegar
1 tsp Paprika, smoked
1/2 tsp Sea Salt


1. Place herbs, garlic and shallots in a food processor and pulse until chopped. Slowly drizzle in olive oil, vinegar and remaining spices until combined. Taste and adjust with salt if desired.

2. Preheat oven to 400 degrees.

3. Toss potatoes with 1 cup of chimichurri sauce until coated.

4. Spread potato mixture on a baking tray and roast in the oven for 30-35 minutes.

5. Test with a fork for tenderness. If easily pierced, and lightly browned, potatoes are done.

6. Remove potatoes from oven and dress with remaining sauce before serving.


Nutrition Facts

Per Portion

Calories 308
Calories from fat 166
Calories from saturated fat 23.2
Total Fat 18.4 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 13.2 g
Cholesterol 0
Sodium 233 mg
Potassium 1111 mg
Total Carbohydrate 32 g
Dietary Fiber 7.0 g
Sugars 3.1 g
Protein 6.9 g

Dietary servings

Per Portion

Vegetables 3.7

Energy sources


Meal Type(s)