Crisp potato wedges with chimichurri are golden, crunchy and deliciously seasoned. The Argentine chimichurri sauce is traditionally served with grilled meat but the fresh flavours really liven up these crisp wedges. A very tasty side!
Crisp potato wedges with chimichurri
Ingredients
Wedges
- 4 large potatoes, skin on, par-cooked
- sea salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) fresh rosemary, chopped
- 45ml (3 tbsp) olive or avocado oil
Chimichurri
- a large handful of fresh coriander
- a large handful of fresh parsley
- 2 small garlic cloves, peeled
- 60ml (¼ cup) olive oil
- 60ml (¼ cup) red wine vinegar
- sea salt and freshly ground black pepper, to taste
- fresh pea shoots or coriander, to serve
Instructions
1
Preheat the oven to 220°C. Cut the potatoes into chunky wedges, place on a baking tray and season. Scatter with rosemary and drizzle with oil.
2
Roast the potatoes for 30 – 35 minutes, turning them halfway through cooking.
3
For the chimichurri, place all ingredients in a food processor and blend to form a chunky sauce. 4 Serve the crisp warm wedges with chimichurri and fresh pea shoots or coriander.
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