Crispy Roasted Potatoes with Chimichurri Mayo Dip

Roasted potatoes with chimichurri mayo dip

Crispy. Creamy. A little zippy. A lot addictive.

Crispy Roasted Potatoes with Chimichurri Mayo Dip

This one’s giving snack board energy. Golden roasted potatoes get the crispy treatment, then team up with a tangy, herb-packed chimichurri mayo for dipping. Think elevated fry sauce—but with personality.

Ingredients:

  • 1 lb yellow potatoes, diced
  • Olive oil, salt, and pepper (for roasting)
  • 1 pouch of Howl at the Spoon Chimichurri Sauce
  • 1/4 cup Japanese mayo (or your favorite mayo)

Instructions:

  1. Preheat your oven to 425°F.
  2. Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
  3. Roast for about 30 minutes, flipping once, until golden and crispy.
  4. Meanwhile, mix 1 pouch of Chimichurri with 1/4 cup mayo until smooth and vibrant.
  5. Serve potatoes hot with chimichurri mayo on the side—or drizzle it straight over the top. We don’t judge.
Flavor tip: The dip also slaps on sandwiches, grilled corn, or roasted carrots. Just saying.
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