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Roasted Potato Wedges with Avocado Chimichurri

    These potatoes make an excellent side dish to any protein of your choice. The paprika lends a smoky flavor that goes excellent with anything you’re throwing on the grill.

    3 medium Sweet, Russet, white or other potatoes (about 2 lbs.)
    2 1/2 Tbsp. cornstarch
    3 Tbsp. extra virgin olive oil
    1 1/2 tsp. smoked paprika
    1/2 tsp. each sea salt and ground pepper

    Avocado Chimichurri Sauce
    1 large garlic clove
    2 green onions, roughly chopped
    1/2 Tsp sea salt
    1 jalapeno, stemmed and roughly chopped
    1/2 cup cilantro
    1/2 cup flat leaf parsley
    1 Tbsp fresh oregano
    1 Tbsp red wine vinegar
    1 Tbsp fresh lemon juice
    1/4 cup extra virgin olive oil
    2 ripe avocados

    Preheat oven to 425’. Wash and dry the sweet potatoes and cut them into 1-1/2” wedges. Put the wedges and cornstarch in a large plastic bag and toss to coat.

    Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt and pepper. Toss everything to coat with your hands and spread the wedges into a single layer. Bake in the upper third of the oven for 30 minutes or until the edges are just browned.

    While the potatoes roast, prepare your sauce. Into a food processor, combine the garlic, green onions and salt and run until well chopped. Add the jalapeno and pulse a few times to chop. Add the cilantro, parsley, oregano, vinegar, lemon juice and oil and pulse a few more times until just roughly combined. Dice the avocados and put them into a mixing bowl. Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.

    Serve the warm potatoes with the dip on the side.
    Serves 4
    Recipe by Sara Forte