Roasted Potatoes with Chimichurri Sauce

Course Appetizer, Side Dish
Cuisine American
Keyword baking, brunch, breakfast,
Author Sandra | Sandra's Easy Cooking


  • Medium 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) instead
  • *I Used 1 Bunch of 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 *I used Lemon juice
  • 3 tablespoons olive oil
  • Sea salt and Cracked Black pepper to taste


  1. To make the chimichurri sauce: place the parsley, oregano, rosemary, paprika, chili flakes, garlic, bay leaf, vinegar, olive oil, salt, and pepper in a bowl and mix to combine. Set aside.
  2. Preheat oven to 220 C (425 F).
  3. Place the potato in a large saucepan of salted cold water over high heat and bring to the boil.
  4. Cook for 10 minutes or until the potato is just tender.
  5. Drain, return the potato to the pan and cook for 1 minute to remove excess moisture. Shake the pan to fluff the potato.
  6. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40-45 minutes or until crisp and golden.
  7. Serve the potatoes with the chimichurri sauce and rocket leaves.