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Season the Potatoes:
Place the drained potatoes in a large bowl. Pour the chimichurri sauce over them and toss gently to ensure all the wedges are evenly coated.
Prepare for Baking:
Line a baking tray with parchment paper. Arrange the potatoes in a single layer on the tray. Sprinkle a light layer of breadcrumbs over the top for added crunch.
Bake:
Preheat the oven to 180°C (fan-assisted). Bake the potatoes for 45 minutes, or until golden and crispy on the outside.
Serve:
Transfer the chimichurri potatoes to a serving dish and enjoy them warm as a delicious side or snack!
Tips:
For extra flavor, add a pinch of chili flakes to the chimichurri sauce.
Serve with a side of extra chimichurri sauce for dipping.
These potatoes pair perfectly with grilled meats or as part of a tapas spread.
Enjoy your flavorful chimichurri potatoes!
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