Roasted Potato Wedges with Chimichurri
I have been so, so, so excited to share this 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. Easier still, drizzle thick, crispy roasted potato wedges with a few generous spoonfuls of chimichurri and never look back. It’s liquid gold. Except that it’s green.
I think people fall into 1 of 2 categories with regards to sauces: you either love vinegar or you don’t.
Seriously, think about it. Given the following options, do you hold a strong preference for one over the other?
– Texas-style bbq vs Kansas-style
– creamy mayo-based cole slaw vs vinegar slaw
– Maine lobster rolls vs warm Connecticut style (I realize the latter is drenched in butter, not vinegar, but maybe the takeaway here is that you aren’t crazy about mayo…)
– oil and vinegar on your salad vs ranch dressing
I could go on and on.
I am team vinegar through and through. I like bold, acidic flavors, especially on warm summer days. And while I’m not complaining too much because we suffered through a long, arduous winter, we are definitely in the midst of a wave of warm summer days.
Chimichurri to the rescue! It’s cool, light, refreshing, and deserves a special spot on your table. If you’re team vinegar like me, this is a game changer.
PrintRoasted Potato Wedges with Chimichurri
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
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 450. 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, then 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.
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