roasted potato wedges with vibrant chimichurri!

Roasted Potato Wedges with Chimichurri

  • Author: ari | well seasoned
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


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



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


For the potatoes

  1. 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.
  2. Combine salt, garlic powder, onion powder, and Italian seasoning in a small bowl. Sprinkle evenly over wedges.
  3. Bake until crispy on the outside and tender in the middle, about 15-20 minutes.

For the chimichurri

  1. Place vinegar, salt, garlic, shallot, and chile in a glass jar or mixing bowl, then let sit for about 15 minutes.
  2. Add cilantro, parsley, and olive oil, then whisk to combine (or place lid on, if using a jar, and shake well).
  3. Serve potato wedges with chimichurri drizzled on top or on the side.


  • Calories: 439
  • Sugar: 1.4g
  • Sodium: 602mg
  • Fat: 38.2g
  • Saturated Fat: 5.5g
  • Carbohydrates: 25.3g
  • Fiber: 2.2g
  • Protein: 3.2g
  • Cholesterol: 0mg

Keywords: roasted potato wedges, how to make potato wedges, baked potato wedges, how to cut potato wedges, oven roasted potato wedges, homemade potato wedges

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