I have been so, so, so excited to share this roasted potato wedges recipe with you! Say hello to my new favorite condiment: fresh, vibrant, herbaceous chimichurri. I’m calling this now as the sauce of summer, and will for sure be putting it on everything from meats and seafood to grilled veggies.
I think people fall into 1 of 2 categories with regards to sauces: you either love vinegar or you don’t. I am team vinegar through and through. I like bold, acidic flavors, especially on warm summer days.
This chimichurri is cool, light, refreshing, and absolutely deserves a special spot on your table. If you’re team vinegar like me, these baked potato wedges with chimichurri are a game changer.
What’s in these 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.
- Cut each half into three or four wedges (also lengthwise).
See? So simple.
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.
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 nicely in this recipe!
Can I use dried herbs in the chimichurri sauce?
No, fresh herbs are a must in the homemade chimichurri. Dried herbs wouldn’t give you the right texture or flavor.
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.
If you make my roasted potato wedges, please let me know by leaving a review below! And make sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes!
For additional easy side dishes, check out the following:
Accidentally vegan roasted vegetable salad
Roasted beet salad with butternut squash and arugula
Grilled potato salad with snap peas and burrata
Roasted Potato Wedges with Chimichurri
Ingredients
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 (minced)
- 1 medium shallot (finely chopped)
- ½ medium Fresno chile (finely chopped)
- ½ cup cilantro (chopped)
- ½ cup parsley (chopped)
- ¾ cup extra virgin olive oil
Instructions
For the potatoes
- Preheat oven to 450ºF. 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 olive oil.
- Combine salt, garlic powder, onion powder, and Italian seasoning in a small bowl. Sprinkle evenly over wedges.
- Bake until crispy on the outside and tender in the middle, about 15-20 minutes.
For the chimichurri
- Place vinegar, salt, garlic, shallot, and chile in a glass jar or mixing bowl, then let sit for about 15 minutes.
- Add cilantro, parsley, and olive oil, then whisk to combine (or place lid on, if using a jar, and shake well).
- Serve potato wedges with chimichurri drizzled on top or on the side.
Nutrition
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