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featured grilled potato wedges with chimichurri.
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5 from 1 vote

Grilled Potato Wedges with Chimichurri Recipe

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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: South American
Servings: 6
Author: Becky Hardin

Ingredients

For the Chimichurri:

  • ½ cup packed fresh flat-leaf parsley leaves
  • ½ cup packed cilantro leaves
  • 2 garlic cloves
  • 1 red chili pepper optional
  • 2 tablespoons fresh oregano leaves
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

For the Potatoes

  • 3 tablespoons avocado oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 large russet potatoes each cut into 8 wedges

Instructions

For the Chimichurri

  • 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
    overhead view of processed herbs for grilled potato wedges with chimichurri in a food processor.
  • 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
    oil added to processed herbs for grilled potato wedges with chimichurri in a white bowl.

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
    potato wedges being oiled in a white bowl.
  • Grill the wedges for 10 minutes, flipping halfway through, until char lines form.
  • Serve the wedges with the chimichurri.
    close up of grilled potato wedges with chimichurri with a spoon.

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.

Nutrition

Calories: 293kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 497mg | Potassium: 681mg | Fiber: 3g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 2mg