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Home » Side Dishes

Chimichurri Hasselback Potatoes Recipe

04/23/2015 Updated: 03/27/2019 By Karrie 10 Comments

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A Chimichurri Hasselback Potatoes recipe of roasted to perfection and topped with a fresh herb and garlic sauce to make the most delectable side dish for your table.  Vegan and gluten free! 

Chimichurri Hasselback Potatoes Pinterest PINI'm finally jumping on the hasselback potato bandwagon with this Chimichurri Hasselback Potatoes recipe.  They are the perfect side dish, or vegan/vegetarian main dish, simple and easy to put together and downright tasty!

Chimichurri Hasselback Potatoes recipe of three potatoes on a white plateSummer is a-coming and New Hampshire's weather is finally warming up.  All the snow in my yard is gone too!  YAY!!!!

J and I have been celebrating the end of winter by grilling out almost every single night.  I freaking heart grilling so much.  There is nothing better then sitting outside, grilling a bunch of meat and veggies while sipping on a glass...ahem...bottle of red wine.

Three  Hasselback Potatoes on a long plate with a serving spoonWhen we grill out, I like to make a big batch of chimichurri, so I can put it on everything.  Chimichurri is a Latin American fresh green sauce that has garlic, olive oil, and vinegar in it, and lots of finely chopped herbs like parsley, cilantro, and oregano.

In my version, I omit the oregano and add extra cilantro along with fresh squeezed lime juice and minced jalapeños.  Primarily it's used on grilled meat but it's great on grilled fish and seafood, all types of vegetables, and even as a dipping sauce for bread.  YUM!!  I will literally use it on everything and anything that is food.

a close up photo of a baked Hasselback Potatoe topped with Chimichurri sauceUsually I opt for chimichurri on top of yuca, but I have to tell you, it's outrageously delicious on top of a hasselbeck potato!  Potatoes taste so damn good with all that fresh garlic, lime, vinegar, cilantro, and olive oil all over it.  This is my new go-to roasted potato recipe to serve with everything!

This Chimichurri Hasselbeck Potatoes recipe are definitely going to replace my normal baked potato side when I want something different for dinner.  Let me know in the comments below if you like them too!

Chimichurri Hasselback Potatoes

Potatoes roasted to perfection and topped with a fresh parsley, cilantro, and garlic sauce to make the most delectable side dish for your table. Vegan and gluten free!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 542kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 4 large baking potatoes (thoroughly washed and dried)
  • 4 tablespoons olive oil

For The Chimichurri:

  • ½ cup olive oil
  • ½ cup cilantro, finely chopped
  • ⅓ cup flat leafed parsley, finely chopped
  • ¼ cup red wine vinegar
  • 4 garlic cloves, minced
  • ½ fresh lime, juiced
  • 1 tablespoon fresh or pickled jalapeno, minced
  • 1 teaspoon kosher salt
US Customary - Metric

Instructions

For The Chimichurri:

  • Combine all ingredients from the olive oil to the kosher salt in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop.

For The Potatoes:

  • When ready to bake the potatoes, preheat the oven to 425F/218C.
  • Slice each potato at ¼ inch intervals, three quarters of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potatoes with 1 tablespoon of olive oil. Bake for 45 minutes to 1 hour, or until browned and cooked throughout.
  • Remove potatoes from the oven and top each one generously with the chimichurri.

Recipe Notes & Tips:

  • Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.
Nutrition Facts
Chimichurri Hasselback Potatoes
Amount Per Serving
Calories 542 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 5g25%
Sodium 660mg28%
Potassium 938mg27%
Carbohydrates 40g13%
Fiber 3g12%
Sugar 1g1%
Protein 4g8%
Vitamin A 620IU12%
Vitamin C 21.8mg26%
Calcium 40mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

 

Chimichurri Hasselback Potatoes

More Side Dishes

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  • Easy Baked Beans Recipe
  • Easy Sweet Potato Casserole {with streusel topping}
  • Easy Risotto Cakes

 ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

Reader Interactions

Comments

  1. Beeta @ Mon Petit Four

    April 28, 2015 at 1:19 pm

    Just came across your blog, Karrie - so glad I did! These look incredible! I can never get my hasselback potatoes looking as nice as this, but you've inspired me to keep trying! Thank you for sharing XO

    Reply
    • Karrie@tastyeverafter

      April 29, 2015 at 1:56 pm

      Thank you so much Beeta! You are too sweet I looked at your blog and it is gorgeous! Love the photos, recipes, and videos. Keep up the delicious work!

      Reply
  2. Tammy Renea

    April 25, 2015 at 8:57 am

    "glass…ahem…bottle of red wine" Soul sisters? hahaha I've never tried hasselback potatoes but your post definitely makes me want to try. These are gorgeous!!! Here's to sippin' and grillin' and sweet summertime!

    Reply
    • Karrie@tastyeverafter

      April 26, 2015 at 1:10 pm

      Hahaha Tammy, we might be soul sisters! Thanks for the compliment and I agree, a big cheers to a wonderful summer of sippin' and grillin'

      Reply
  3. Shannon

    April 24, 2015 at 2:14 am

    Found you via foodgawker and oh my goodness, so glad I did! These look delish! PS So glad your eternal winter is over and grilling season has begun!! My in-laws live in Connecticut and I know this winter has been painfully long for them!

    Reply
    • Karrie@tastyeverafter

      April 24, 2015 at 1:23 pm

      Hey Shannon! Yay to Foodgawker! Thank you so much for your kind compliment. I feel your in-laws' pain and cold weather stinks!

      Reply
  4. Cheyanne

    April 23, 2015 at 1:22 pm

    5 stars
    So glad the weather has cleared up for you...but just in case a snow storm finds it way to your backyard, you can always come visit me! FL misses you I'm a chimichurri addict, I'll guzzle it straight from a jar. Love that you paired it with hasselback potatoes. Yumm! Xoxo

    Reply
    • Karrie@tastyeverafter

      April 23, 2015 at 3:24 pm

      Oh man, I thought I had it bad with my chimichurri addiction but guzzling it from a jar? Hahaha! I think I'll try that next time I make it. There might be a chimichurri cocktail recipe on here soon.

      Reply
  5. Gaila

    April 23, 2015 at 12:53 pm

    5 stars
    Karrie! this looks so good! love chimichurri!

    Reply
    • Karrie@tastyeverafter

      April 23, 2015 at 3:21 pm

      Thanks Gaila! Chimichurri is the best

      Reply

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