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!
Potatoes on the Grill
Grilled potato wedges and homemade chimichurri sauce are a match made in flavor heaven! Grilling makes these wedges fluffy in the middle, with crispy edges – so good! Add in the herbal, fresh and tangy chimichurri sauce and you have a great appetizer, side or game day treat snack.
Looking for more game day recipes? Why not also try Beer and Pretzel Chicken Wings and my Chicken Parmesan Sliders.
Why You’ll Love this Chimichurri Potatoes Recipe:
- HOMEMADE CHIMICHURRI SAUCE: This easy sauce is not just for steak, the savory and herbal flavors work perfectly drizzled over the wedges.
- AN EASY SIDE DISH: The sauce is simplicity itself and the wedges are toss in olive oil, seasoned and popped on the grill – done!
- A CROWD PLEASER: A super versatile side that goes with just about any BBQ main, plus it’s gluten and dairy free.
Delicious and easy, these grilled potato wedges are a summer staple in our house!
How to Make Grilled Potato Wedges with Chimichurri
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your chimichurri ingredients in a food processor, stir in olive oil and refrigerate until ready to serve.
- Toss your potato wedges in oil and seasoning.
- Grill.
- Serve with the chimichurri sauce – enjoy!
Chimichurri is a South American condiment made from finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. It can be used as a sauce or a marinade.
Chimichurri sauce has a fresh, herbal taste with a garlicky and tangy flavor. It is not spicy, but it can be made spicy by adding a chili pepper.
No, dried herbs are not recommended to make chimichurri sauce. The sauce relies on the volume of fresh herbs as well as the textures and bright flavors. Dried herbs simply would not work.
Russet potatoes are best for grilling due to their substantial size, thick skin, and exceptional starchiness. This leads to crisp outsides and fluffy insides.
There’s no need to soak these potatoes before grilling. Simply toss them in avocado oil and get grilling!
Serving Suggestions
These wedges go well with a whole host of mains, here are some favorites
These delectable wedges are a healthier and more substantial alternative to fries – super satisfying!
Storage Instructions
Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Store leftover chimichurri in an airtight container in the refrigerator for up to 2 weeks. Reheat leftover potato wedges in a 350°F oven for 10 minutes. Serve with chilled leftover chimichurri sauce.
Freezer Instructions
- Potatoes: Freeze leftover potato wedges spread out on a baking sheet for 1 hour, then transfer to an airtight container or zip-top bag for up to 3 months.
- Chimichurri: Spoon leftover chimichurri sauce into the wells of an ice cube tray, let freeze overnight, then transfer to a zip-top bag for up to 6 months. Pop a cube in with pan seared chicken or steak for a kick of flavor.
Make Ahead
Preparing for a crowd? Prep the chimichurri sauce several days in advance. Cut the potato wedges earlier in the day and store them in the refrigerator in a bowl of water until you’re ready to grill. Pat the potatoes dry before oiling and seasoning.
Make It A Meal
Whether it’s for game day, weeknight dinner or a BBQ lunch, these perfectly grilled wedges really deliver! The chimichurri sauce is so to make and packed with flavor, whether you are vegetarian, gluten free or dairy free – everyone will love these little slices of joy!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Grilled Potato Wedges with Chimichurri Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
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!
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
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.
Becky’s tips
- 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 Information
Calories: 293kcal (15%) Carbohydrates: 28g (9%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 14g Sodium: 497mg (22%) Potassium: 681mg (19%) Fiber: 3g (13%) Sugar: 1g (1%) Vitamin A: 614IU (12%) Vitamin C: 26mg (32%) Calcium: 57mg (6%) Iron: 2mg (11%)
