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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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Chimichurri sauce with crispy potatoes

Roasted Potato Wedges with Chimichurri

Posted by: Ari Laing

Oven roasted potato wedges are drizzled with a tangy homemade chimichurri sauce made with olive oil, red wine vinegar, shallot, a Fresno chili pepper, and lots of fresh cilantro and parsley. It's impossible to resist and delicious served on everything from potatoes and roasted veggies to grilled meats and seafood. GF, DF, V

recipe +-

Posted by: Ari Laing
Crispy potato wedges with chimichurri sauce
Print Recipe
5 from 5 votes

Roasted Potato Wedges With Chimichurri

Oven roasted potato wedges are drizzled with a tangy homemade chimichurri sauce made with olive oil, red wine vinegar, shallot, a Fresno chili pepper, and lots of fresh cilantro and parsley. It's impossible to resist and delicious served on everything from potatoes and roasted veggies to grilled meats and seafood. GF, DF, V
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American, Argentinian
Keyword: baked potato wedges, homemade potato wedges, how to cut potato wedges
Servings: 6 servings
Calories: 379kcal
Author: Ari Laing

Equipment

  • Rimmed baking sheet
  • Measuring cup, small mixing bowl, or glass jar with lid
  • Small whisk

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 fresh cilantro roughly chopped
  • ½ cup fresh parsley roughly chopped
  • ¾ cup extra virgin olive oil

Instructions

  • 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.

Notes

  • Chimichurri will keep in a fridge for 2-3 weeks (vinegar based sauces last a long time!).

Nutrition

Sodium: 788mg | Calcium: 32mg | Vitamin C: 19mg | Vitamin A: 551IU | Sugar: 1g | Fiber: 2g | Potassium: 526mg | Calories: 379kcal | Monounsaturated Fat: 23g | Polyunsaturated Fat: 3g | Saturated Fat: 4g | Fat: 32g | Protein: 3g | Carbohydrates: 22g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!