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Shallow bowl filled with roasted potatoes tossed with arugula chimichurri, small baby arugula leaves scattered on top

Roasted Potatoes with Arugula Chimichurri

Golden brown roasted potatoes are tossed with a bright and peppery arugula chimichurri sauce for a fabulously flavorful side dish.
Yield: 4-6 side servings
Total Time: 45 minutes

Ingredients

  • 1 ½ pounds / 680 g baby yukon gold potatoes
  • 1 tablespoon extra virgin olive oil

For Arugula Chimichurri:

  • 4 oz / 113 g baby arugula
  • 3 cloves fresh garlic, peeled and coarsely chopped
  • 2 tablespoons / 30 g red wine vinegar
  • 6 tablespoons / 80 g extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon flake sea salt, or to taste

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Cut potatoes in half, or, if using larger potatoes, cut into even 1-inch pieces. Toss with 1 tablespoon olive oil and a generous pinch of salt. Dump onto prepared baking sheet, arranging so cut sites are down.
  • Roast for 20 minutes until bottoms are nice and golden brown, then use a thin spatula to release the potatoes from the parchment and toss until cut sides are facing up. Roast for about 10 minutes more until potatoes are tender all the way through.
  • While potatoes are roasting, prepare the chimichurri: combine arugula, garlic, red wine vinegar, and pepper flakes in a food processor. Pulse until arugula is evenly chopped, then drizzle in olive oil, scraping down the sides as you go. Taste, and season with salt as needed.
  • Transfer roasted potatoes to a large bowl. Add arugula chimichurri and toss until evenly coated. Serve immediately (while you can reheat leftovers, the chimichurrri will turn slightly brown although it still tastes fine).