Crispy on the outside, tender on the inside, these Grilled Potato Wedges are drizzled with a fresh and tangy Chimichurri sauce - a perfect and easy side dish for BBQ season!
Place the parsley, cilantro, garlic, red chili pepper, and oregano in a food processor and pulse until finely chopped.
½ cup packed fresh flat-leaf parsley leaves, ½ cup packed cilantro leaves, 2 garlic cloves, 1 red chili pepper, 2 tablespoons fresh oregano leaves
Stir in the olive oil, red wine vinegar, salt, and pepper. Stir well and refrigerate in a lidded container until ready to serve.
⅓ cup olive oil, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
For the Potatoes
Preheat grill to medium (about 400-425°F). Brush grill grates with oil if needed.
Place the oil, salt, and pepper in a large bowl with the potato wedges. Toss to coat.
3 tablespoons avocado oil, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper, 4 large russet potatoes
Grill the wedges for 10 minutes, flipping halfway through, until char lines form.
Serve the wedges with the chimichurri.
Video
Notes
Storage: Store potato wedges in an airtight container in the refrigerator for up to 3 days. Store chimichurri sauce in an airtight container in the refrigerator for up to 2 weeks.
Reheat: Reheat potatoes in a 350°F oven for 10 minutes. Serve with chilled leftover chimichurri sauce.
Freeze: Freeze leftover potato wedges for up to 3 months. Spoon leftover chimichurri into the wells of an ice cube tray, let freeze overnight, then transfer to a zip-top bag for up to 6 months. Toss a cube in with pan-fried chicken or steak for a pop of flavor.