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!
Recipe
Chimichurri Hasselback Potatoes
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
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.
Beeta @ Mon Petit Four
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
Karrie@tastyeverafter
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!
Tammy Renea
"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!
Karrie@tastyeverafter
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'
Shannon
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!
Karrie@tastyeverafter
Hey Shannon! Yay to Foodgawker! Thank you so much for your kind compliment. I feel your in-laws' pain and cold weather stinks!
Cheyanne
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
Karrie@tastyeverafter
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.
Gaila
Karrie! this looks so good! love chimichurri!
Karrie@tastyeverafter
Thanks Gaila! Chimichurri is the best