Chimichurri Roasted Potatoes

Sauces
Written By Jose Ortiz Santos

The Star: Chimichurri Sauce

Whether you are roasting them from scratch or looking to upgrade some store-bought fries, our Chimichurri is the secret weapon.

How to make it (Two Ways):

  • The Fresh Kick: Roast your potatoes with salt and pepper until crispy. While still hot, toss them in a bowl with 2–3 tablespoons of Chimichurri. The heat releases the aroma of the herbs instantly.

  • The Marinated Roast: Toss raw potato wedges in the Chimichurri before putting them in the oven. The sauce caramelizes on the potatoes for a deep, rich flavor.

Jose Ortiz Santos
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