Crispy 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.