Roasted Potato Wedges With The BEST Chimichurri Sauce
Say hello to your new favorite condiment: fresh, vibrant, herbaceous chimichurri. It’s a tangy oil and vinegar based sauce with shallots, garlic, a minced Fresno chili pepper, and lots of fresh herbs. In this recipe, we’re using equal parts cilantro and parsley, but we have this great Cilantro Chimichurri if you have a preference for that over parsley (we get it!).
Here, we’re serving the chimichurri with homemade roasted potato wedges. They’re thick cut, have crispy exteriors, but are light and fluffy in the venter.
If you like bold, acidic flavors when it comes to sauces — we do!! — this is going to become a staple for dressing up simple, every day recipes. We’ll often serve this with grilled salmon, chicken, or steak, then drizzle the chimichurri sauce over all of it. It’s packed with flavor and elevates every day ingredients to something a bit more special. Get your tastebuds ready, because this sauce is epic!
Ingredients For Roasted Potato Wedges
The oven roasted potato wedges themselves are super simple to make. All you’ll need are a few large potatoes, olive oil, Kosher salt, garlic powder, onion powder, and Italian seasoning.
For the homemade chimichurri sauce, you’ll need red wine vinegar, Kosher salt, fresh garlic, shallot, a Fresno chili, olive oil, and fresh cilantro and parsley.
How To Make Potato Wedges
Never made roasted potato wedges? Don’t worry, it’s easy! Here’s how to cut potato wedges:
- Cut each potato in half lengthwise.
- Use a sharp knife to cut each half into three or four wedges (also lengthwise).
Once the potato wedges have been cut, place them on a baking sheet and drizzle them with olive oil. Whisk the seasonings together in a bowl, then sprinkle over the potato wedges. These oven roasted potato wedges need to bake until they’re golden and crispy on the outside.
How To Make Chimichurri Sauce
While the homemade potato wedges are roasting, make the chimichurri sauce. To do so, combine the vinegar, salt, garlic, shallot, and chile in a glass jar or mixing bowl and let the mixture sit for 15 minutes. Then, stir in the remaining chimichurri ingredients.
These oven roasted potato wedges can be drizzled with chimichurri sauce or it can be served on the side. You’ll also love our homemade cilantro chimichurri!
What Are The Best Potatoes For Potato Wedges?
For this homemade potato wedges recipe, you’ll want to use good quality baking potatoes. Russet potatoes work great!
Can I Use Dried Herbs In Chimichurri Sauce?
No, fresh herbs are a must in the homemade chimichurri. Dried herbs wouldn’t give you the right texture or flavor.
How Long Will Chimichurri Keep?
When stored properly in an airtight container, chimichurri sauce will keep for 2-3 weeks in a fridge.
Tips For Making Roasted Potato Wedges
When cutting the potato wedges, you want them to be fairly thick. I typically cut the potato halves into three or four pieces, depending on how large the potatoes are.
Traditional chimichurri sauce uses red wine vinegar. You could try using another type of vinegar in its place, but I’m not sure how that would alter the flavor.
Roasted potato wedges are best enjoyed right away since they lose their crispness over time. If you end up with leftovers, I recommend reheating the homemade potato wedges in a skillet or in the oven.
Honestly, this chimichurri sauce goes well with everything from grilled meats (steak! chicken! pork!) to a big plate of roasted vegetables or even stirred into fluffy white rice. We hope you love this light, vibrant sauce as much as we do.
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Easy side dish recipes to enjoy:
- Farro risotto
- Garlic mashed potatoes
- Tandoori carrots
- Roasted beet salad with butternut squash and arugula
- Grilled potato salad with snap peas and burrata
Roasted Potato Wedges With Chimichurri
- Rimmed baking sheet
- Measuring cup, small mixing bowl, or glass jar with lid
- Small whisk
For the potato wedges
- 3 large baking potatoes
- 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
For the chimichurri
- ½ cup red wine vinegar
- 1 tsp Kosher salt
- 3 cloves garlic finely chopped
- 1 medium shallot finely chopped
- ½ medium Fresno chile finely chopped
- ½ cup fresh cilantro roughly chopped
- ½ cup fresh parsley roughly chopped
- ¾ cup extra virgin olive oil
- Prepare the potatoes. Preheat oven to 475F. Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges, depending on how large the potato is. Place wedges on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil.
- Season the potatoes. Combine 1 tsp Kosher salt, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp Italian seasoning in a small bowl, then mix. Sprinkle evenly over the potatoes.
- Bake the potato wedges. Bake until crispy on the outside and tender in the middle, about 30-35 minutes, flipping once halfway through.
- Make the chimichurri. Place ½ cup red wine vinegar, 1 tsp Kosher salt, 3 cloves chopped garlic, 1 chopped shallot, and chile in a glass jar or mixing bowl, then let sit for about 15 minutes. Add ½ cup chopped cilantro, ½ cup chopped parsley, and ¾ cup olive oil, then whisk to combine (or place lid on, if using a jar, and shake well).
- Serve immediately. Serve potato wedges with chimichurri drizzled on top or on the side.
- Chimichurri will keep in a fridge for 2-3 weeks (vinegar based sauces last a long time!).
This recipe was originally published in July 2018. It has since been updated with tips, tricks, new photos, and additional information, making it easier to recreate at home.