Crispy Potatoes with Herb‑Chimichurri – 75-Minute Recipe
Crispy roasted potatoes tossed in a bright herb‑chili chimichurri sauce. The potatoes are boiled with baking soda for extra fluffiness, then roasted until golden, while the sauce adds tangy, garlicky freshness.
Recipe by Brandon· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 15 min estimated total time for 4 servings.
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Ingredients
- 4 potatoes
- 1 tsp baking soda
Sauce
- 1/2 cup parsley
- 1/2 cup cilantro
- 2 clove garlic
- 3 pickled chilis
- to taste sherry vinegar
- to taste salt
- just enough olive oil
Instructions
- 1Bring a large pot of water to a rolling boil.
- 2Add 1 tsp baking soda and a pinch of salt to the boiling water; this helps the potatoes become fluffy on the inside.
- 3Carefully drop the peeled potatoes into the water and boil for 12–15 minutes, or until a fork slides in easily but the potatoes are still firm enough to hold their shape.
- 4Drain the potatoes and return them to the pot. Using a fork or potato masher, gently mash the potatoes just enough for the outer skins to break apart into a coarse slurry; avoid turning them into a puree.
- 5Season the mashed potatoes with a pinch of salt and drizzle with a light stream of olive oil; toss to coat evenly.
- 6Preheat the oven to 400°F (392°F). Line a baking sheet with parchment paper.
- 7Spread the seasoned potatoes in a single layer on the prepared sheet, pressing them gently so they form a flat, even layer.
- 8Roast for 25 minutes, then flip the potatoes with a spatula and continue roasting for another 25–35 minutes, or until the edges are deep golden‑brown and crisp.
- 9While the potatoes roast, prepare the sauce: combine parsley, cilantro, grated garlic, pickled chilis, sherry vinegar, salt to taste, and just enough olive oil in a bowl; stir until well blended.
- 10When the potatoes are done, remove them from the oven and let them rest for 2 minutes.
- 11Transfer the hot potatoes to a large mixing bowl and toss them with the prepared herb‑chili sauce, ensuring every piece is evenly coated.
- 12Taste and adjust seasoning with additional salt or a splash of sherry vinegar if desired.
- 13Serve immediately, garnished with an extra drizzle of olive oil or a sprinkle of fresh herbs if you like.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Fluffy interior
Add the baking soda to the boiling water before dropping in the potatoes.
Coarse mash for crispness
Gently mash the boiled potatoes just enough to break the skins; keep the pieces coarse to allow a crisp exterior when roasted.
Even roasting layer
Spread the seasoned potatoes in a single, flat layer on parchment before roasting to promote uniform browning.
Rest before tossing
Let the roasted potatoes rest for 2 minutes after removing from the oven.
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Frequently asked questions
- How long does it take to make Crispy Potatoes with Herb‑Chimichurri Sauce?
- About 1 hour 15 minutes in total: 15 minutes of prep and 1 hour of cooking.
- How many servings does this Crispy Potatoes with Herb‑Chimichurri Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Potatoes with Herb‑Chimichurri Sauce recipe come from?
- It was shared by Brandon on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.