Name: EASY Chimichurri Potato Fries
Cook time: 30 min
Total time: 30 min
Ingredients: 2-3 large potatoes ((1 pound, 450 grams)); 1 Tablespoon vegetable oil; 1 teaspoon onion powder; 1 teaspoon (smoked) paprika powder; 1/2 teaspoon salt; 1/4 cup flat-leaf parsley, fresh ((8 grams) finely chopped); 1 clove garlic (finely minced or grated); 1/2 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1/8 teaspoon ground black pepper; a pinch of salt (more to taste); 1/2 Tablespoon red wine vinegar; 2 Tablespoons extra virgin olive oil

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Crispy chimichurri potato fries, done in 30 minutes! Imagine crunchy fries paired with bold chimichurri sauce. Irresistible!

Chimichurri potato fries being pierced with a fork as someone wants to eat them.

Ingredients and Substitutions

Potatoes: A starchy vegetable perfect for crispy fries, though any kind will work from Russett to red potatoes!
Vegetable oil: A neutral oil used to coat the fries; can be replaced with olive oil for a more flavorful option.
Onion powder: A mild, sweet onion flavor; garlic powder works as a substitute if preferred.
Smoked paprika: Adds a smoky, earthy flavor; regular paprika or chili powder can be used if you don’t have smoked paprika.
Salt: Enhances the flavor; can use sea salt or Himalayan pink salt for a different texture or taste.

Ingredients for chimichurri fries with labels, on a white marbled countertop.

For the chimichurri sauce, you would need flat-leaf parsley, garlic, oregano, red pepper flakes, black pepper, salt, red wine vinegar, and extra virgin olive oil. It’s basically the same recipe as my spicy chimichurri sauce, except that I’m omitting the red jalapeño here to make these chimichurri fries more accessible.

For more information about the chimichurri ingredients, including substitutions, check out the ingredients section in my spicy chimichurri sauce post.

If you prefer creamy sauces, you can serve the fries with this chimichurri mayo or chimichurri aioli instead!

Step-by-step Instructions

Preheat your oven to 375°F (190°C) and prep the potatoes by washing, drying, and slicing them into fries.

Dry the fries with a towel to remove excess moisture, ensuring crispiness.

In a large bowl, toss fries in oil, onion powder, smoked paprika, and salt until evenly coated.

Arrange the fries in a single layer on a sheet pan and bake at 375°F (190°C) for 20 minutes. Increase the temperature to 425°F (210°C) and bake for another 10-12 minutes until golden and crispy.

Potatoes cut into fries shape being mixed with seasonings in a bowl.

Roasted chimichurri potatoes after baking, still on the baking sheet.

You can also air fry them in a single layer at 380°F (195°C) for 10-12 minutes. Toss the fries, then air fry for another 5-10 minutes until golden and crispy. If they’re not crispy enough, continue air frying in 1-2 minute increments.

Mix the chimichurri sauce by combining the parsley, garlic, oregano, red pepper flakes, black pepper, salt, vinegar, and olive oil.

Note that you do NOT need a food processor to make chimichurri. Chopping them by hand is actually faster considering the cleaning up time!

Serve the fries hot, drizzled or dipped with chimichurri sauce. Enjoy your chimichurri French fries!

A plate full of chimichurri fries with chimichurri sauce served on the side, with its ingredients around.

Top Tips

Remove as much moisture from the potatoes. This really helps to crisp up the potatoes.
Don’t overcrowd the baking sheet. If the fries are too close together, they won’t crisp up properly. Give them space!
If your garlic is old and has started to sprout, it’s important to remove the sprout so you won’t end up with a bitter and spicy chimichurri.

Three roasted fries dipped into the chimichurri sauce.

Serving Suggestions

Topped with avocado: Slice some ripe avocado on top of the fries for a creamy, rich texture that pairs beautifully with the chimichurri sauce.

As a side dish or snack: Serve the fries alongside some mung bean burgers or the more indulgent vegan smash burger to make it a complete meal. Or simply serve them as they are, perfect as a gluten-free game day snack!

Make a loaded fries: Top with some caramelized onions and mushrooms (and perhaps some vegan cheese sauce and vegan bacon or skirt steak) to jazz up these fries and make chimichurri loaded fries!

A spoonful of chimichurri sauce being drizzled onto roasted potato fries.

Storage Instructions

These roasted chimichurri potatoes are best served fresh. You can, however, make the chimichurri sauce ahead of time and store it in the fridge for up to 2 weeks.

However, if there are leftovers, store them in an air-tight container for up to 24 hours. Reheat in the oven or air fryer for 3-5 minutes at 375°F (190°C) to crisp them up.

FAQ

Chimi fries (or chimichurri fries) are made from crispy baked or air-fried potatoes topped with chimichurri sauce, a vibrant blend of parsley, garlic, vinegar, and other ingredients!

Chimichurri is a staple in Argentina because it complements the country’s famous grilled meats (asado). It was likely to be first ‘invented’ by the gauchos (cowboys). If you’d like to dig more into its history, I recommend this article by Eat Flavorly.

Although it was traditionally paired with meat, chimichurri adds flavor to other dishes too and pairs well with veggies, like in these roasted chimichurri potatoes!

Chimichurri can taste bitter if your ingredients are not fresh. I would suspect that your garlic is old and you didn’t remove the garlic sprout, or your parsley isn’t fresh.

Yes! On the next day, the flavors have time to meld and intensify, making it even more tasty!

Close-up of chimichurri potato fries, drizzled with chimichurri sauce.

Looking for More Potatoes Recipes?

For more fries recipes, try my masala fries, masala steak fries/chips, or gochujang fries.

If you’d like something fancier, then try my Korean loaded fries!