Chimichurri Hasselback Potatoes are 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 recipe for Chimichurri Hasselback Potatoes. They are the perfect side dish, or vegan/vegetarian main dish, simple and easy to put together and downright tasty!
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 (fresh or pickled). It’s primarily 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!
Chimichurri Hasselbeck Potatoes 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!
- 4 large baking potatoes thoroughly washed and dried
- 4 tablespoons olive oil
- 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
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.
- When ready to bake the potatoes, preheat the oven to 425F.
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.
Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.