Baked Potato Wedges with Chimichurri and Goat Cheese 


Baked Potato Wedges with Chimichurri and Goat Cheese 

Ingredients: 

For the potatoes: 

4 Russet Potatoes, washed and cut into wedges 

2 tablespoons Avocado Oil 

1 tablespoon Garlic Powder

1 tablespoon Onion Powder 

1 tablespoon Rosemary 

Salt and pepper to taste 

4 oz Goat Cheese, crumbled 

For the Chimichurri: 

1 large bunch Parsley, chopped 

1 large bunch Cilantro, chopped 

2 tablespoons Hot Pepper Garlic Chutney 

2 lemons, juiced 

2 tablespoons fresh oregano 

2 tablespoons Red Wine Vinegar 

1/3 cup Avocado oil 

Salt and pepper to taste 

Blend all ingredients in a food processor until smooth. 

Directions: 

1. Preheat oven to 425F. Place Wedges on a baking sheet and add spices and oil. Mix well and spread them out so they don’t touch. 

2. Bake for 20 minutes and then flip the Wedges so the other sides can brown. Remove after another 10-15 mins. 

3. Serve Wedges with Chimichurri and sprinkle on the goat cheese. 

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