Chimichurri potatoes make a deliciously different side dish. These flavorful potatoes pair well with chicken, beef, and pork. They are easy to make and budget friendly too.
In this recipe we use chimichurri in a non-traditional way and toss it with potatoes. It makes a unique potato salad that’s worthy of your finest barbecue. This ultra flavorful parsley sauce also goes great on white rice or toasted bread.
If you are making your own chimichurri, chop and combine the ingredients by hand instead of using a food processor for the best result. Processing can give it a “grassy” taste. Also, let it sit in the refrigerator for a little while before serving to let the flavors combine and mellow.
Ingredients
- Potatoes – We use red potatoes here, but other small varieties work too. I’ve made these tasty potatoes with honey gold before. A combination of gold, red, and purple would also be lovely.
- Onions – Yellow, white, or red will work equally; choose your favorite. Just make sure to slice them paper thin because we are serving them raw and don’t want to overpower the rest of the ingredients.
- Chimichurri Sauce – Use store-bought chimichurri or homemade. If you don’t have a recipe, try this chimichurri. It makes about 1 cup. Use the leftovers for this churrasco and chimichurri, or this chimichurri chicken.
How to make chimichurri potatoes
- Boil the potatoes and 1 teaspoon of salt for 15-20 minutes, or until they are tender. Drain them and let them cool down some (not completely).
- When they are cool enough to handle slice each one in half or quarters depending on their size.
- Place them in a large bowl, add the onions and stir in the chimichurri sauce. Toss gently until coated.
- Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
The chimichurri potatoes can be served warm or cold. Serve them right after preparing (for warm) or cover them and refrigerate until chilled and ready to serve.
Frequently asked questions
Use a creamy potato with thin skin. Small red or gold potatoes, or a medley of small potatoes will work well.
Chimichurri is a condiment widely used in Argentinian and Latin American cuisine that is typically served with meat. It’s a simple combination of parsley, olive oil, vinegar, and spices that tastes fresh and crisp.
The best chimichurri is handmade, but there are good premade options now. Find them in Latin specialty stores or in larger supermarkets that have a decent selection of international foods. You can also find it online.
Storing instructions
Store leftover potatoes in the refrigerator in an airtight container for 3-4 days or freeze for up to 3 months. Reheat them in the microwave until heated through.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Chimichurri Potatoes
Ingredients
- 1½ pound Small Potatoes (use red, gold, or other small variety)
- 1 teaspoon Salt plus extra at the end if needed
- ½ cup Onions sliced paper thin (yellow, white, or red depending on preference)
- ¼ cup Chimichurri Sauce
Instructions
- Wash the potatoes thoroughly and place them in a pot. Cover them with water by a couple of inches. Bring the water to a boil over high heat. Then, add about 1 teaspoon of salt to the water.
- Cook the potatoes for 15-20 minutes, or until they are tender. The tip of a paring knife should slide in and out easily without resistance.
- Use a strainer to drain the water. Let the potatoes cool down some (not completely).
- When they are cool enough to handle slice each one in half. If the potato is on the larger side cut it into quarters. Make them bite sized.
- Place them in a large bowl, add the onions and stir in the chimichurri sauce. Toss the potatoes gently until coated in the sauce.
- Taste and add salt if needed. As a reference we added ¼ teaspoon to ours.
- The chimichurri potatoes can be served warm or cold. Serve them right after preparing (for warm) or cover them and refrigerate until chilled and ready to serve.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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