If you want to impress someone with a good side dish, these are it! Plus, who doesn’t love roasted potatoes? They’re truly my weakness. And this herbed vinaigrette, otherwise called chimichurri, is unreal on top.
It’s actually one of the easiest recipes to make! Just set the oven to 450 degrees F, or you can honestly use an air fryer for extra crispiness, toss the halved taters with a tiny amount of avocado oil or extra virgin olive oil and your seasonings of choice and bake! I prefer flipping the potatoes about 3/4 of the way through so the other side can brown.
All you need to do with the herbed vinaigrette is toss all the ingredients in a food processor or blender and pulse it reaches the consistency you like best. Red chili flakes are optional, but give it a little sass, which I love! You can also swap the cilantro and parsley for basil or do one or the other. Once the potatoes are done, you can transfer to a large serving bowl (with or without parchment paper), and drizzle with the vinaigrette.
It’s a game changer!!
SHOP WHAT I USED FOR THIS RECIPE
Roasted Potatoes with Herb Vinaigrette
Ingredients
Roasted Potatoes
- 15-20 small fingerling potatoes, halved
- 1 tbsp avocado oil (the spray works best! Less is more to make them crispy)
- 2 tsp Your favorite seasoning- I used a mixture of salt, pepper, paprika, oregano, garlic, chili powder
Herbed Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp minced garlic (or 1 garlic clove, minced)
- 1/2 tsp sea salt
- Few shakes red chili flakes
- 1/2 cup fresh cilantro
- 1/2 cup fresh parsley
- 3 tbsp chopped red onion
Instructions
Roasted Potatoes
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Preheat oven to 450 degrees F.
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Toss potatoes with oil + seasonings then lay flat on parchment paper covered baking sheet. Bake for 40 minutes & flip when there’s 15 minutes left.
Herbed Vinaigrette
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Throw all ingredients for vinaigrette in food processor, or blender and pulse until it becomes a sauce-like texture.
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Once potatoes are done, dress with vinaigrette and serve! Enjoy! 🙂
Recipe Notes
Everyone will love this side dish! Feel free to use only cilantro or only parsley in the vinaigrette, 0r swap in fresh basil-- up to you! Most people call the above combination chimichurri 🙂 Use the extra's on anything and everything the rest of the week!
This was absolutely delicious! The herb vinaigrette goes with so many different things and was a total hit in my family. Thank you so much for sharing!
This recipe is the GOAT for roasted potatoes! Perfect every time. I usually cube little potatoes and check them after 25 minutes. I’ve also never had pesto with potatoes before but now I do all the time when I make these!
So delish and so easy – thanks for this! i put the leftover herb vinaigrette on some chickpeas to have on salad for lunch so looking forward to those