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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roasted potato wedges with vibrant chimichurri!

Roasted Potato Wedges with Chimichurri

Posted by: Ari Laing

Oven roasted potato wedges are drizzled with a tangy homemade chimichurri sauce that's impossible to resist. An easy and impressive side dish!

recipe +-

Posted by: Ari Laing
roasted potato wedges with vibrant chimichurri!
Print Recipe
5 from 3 votes

Roasted Potato Wedges with Chimichurri

Oven roasted potato wedges are drizzled with a tangy homemade chimichurri sauce that's impossible to resist. Such an easy and impressive side dish!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: baked potato wedges, homemade potato wedges, how to cut potato wedges, how to make potato wedges
Servings: 4 servings
Calories: 439kcal
Author: Ari Laing

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 finely chopped
  • 1 medium shallot finely chopped
  • ½ medium Fresno chile finely chopped
  • ½ cup cilantro roughly chopped
  • ½ cup parsley roughly chopped
  • ¾ cup extra virgin olive oil

Instructions

  • Prepare the potatoes. Preheat oven to 450F. 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 extra virgin 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 15-20 minutes.
  • 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.

Nutrition

Calories: 439kcal | Carbohydrates: 25.3g | Protein: 3.2g | Fat: 38.2g | Saturated Fat: 5.5g | Sodium: 602mg | Fiber: 2.2g | Sugar: 1.4g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!