Chimichurri Hasselback Potatoes Recipe

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! 

I’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!

Summer 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.

When 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.

Usually 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

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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:

• 1/2 cup olive oil
• 1/2 cup cilantro, finely chopped
• 1/3 cup flat leafed parsley, finely chopped
• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 1/2 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 1/4 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.

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