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roasted potato wedges with vibrant chimichurri!
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5 from 1 vote

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, oven roasted potato wedges, roasted potato wedges
Servings: 4 servings
Calories: 439kcal
Author: ari | well seasoned

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

Calories: 439kcal | Carbohydrates: 25.3g | Protein: 3.2g | Fat: 38.2g | Saturated Fat: 5.5g | Sodium: 602mg | Fiber: 2.2g | Sugar: 1.4g
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