Give me any excuse or occasion to eat sweet potato fries and I will take it. It’s been a while since I professed my love for my favorite herb chimichurri sauce to you guys, and I figured…why not marry the two? When two of your favorite foods have a love child together and it’s amazing, you just don’t say no. That’s where these Chimichurri Sweet Potato Fries were born.
They’re the perfect summer side dish, but honestly I’d eat this any dang time of year. Chimichurri is a great topping on grilled proteins like steak, chicken, and shrimp – so I would definitely pair these with one of those for an epically delicious meal! And maybe a nice glass of wine or margarita on the side? Mmm.
Even better? Pair these with one of my favorites (that already use chimichurri in their recipes – so you’ll get a two for one of prepping ingredients for recipes AND you’ll already know that they are amazing together!)
- Chimichurri Chicken Wings with Ranch Dressing
- Pan-Fried Plantains with Basil Chimichurri
- Purple-Roasted Cauliflower with Mint-Basil Chimichurri
As you can probably tell from these recipes, chimichurri is one of those things that you can mix and match to get a totally different (and awesome!) flavor. The herbs you use are completely interchangeable – use basil, parsley, cilantro, mint, oregano – whatever you’ve got fresh and tastes great together!
And douse those sweet potato fries in it. Duh.
- 2 large sweet potatoes
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- sea salt and pepper, to taste
- 1 bunch parsley
- 2 Tbsp avocado oil
- 2 Tbsp olive oil
- ¼ cup packed fresh mint
- 1 Tbsp red wine vinegar
- 2 tsp fresh minced garlic
- 1 tsp lemon juice
- 1 tsp sea salt
- fresh ground black pepper
- Preheat the oven to 425 F.
- Cut the sweet potatoes into long, thin wedges. Toss them in a large bowl with the coconut or avocado oil, garlic powder, onion powder, cumin, salt and pepper. Bake for 35-40 minutes, until crispy but not burnt.
- Meanwhile, make the chimichurri sauce. Combine all ingredients in a food processor and let 'er rip until the ingredients are well combined. You don't want to pulse the herbs into a pulp, so stop short of there.
You’ll love these recipes too!
Salt & Vinegar Roasted Potatoes with Chipotle Aioli
Roasted Garlic Sweet Potatoes with Olive Oil & Thyme
Greek Roasted Potatoes
Zesty Ranch Smashed Potatoes
I love all these things! Sweet potatoes, herby sauces like chimichurri, salty feta – I never would’ve thought to put them together but it’s fantastic!
I love it! Can’t get enough of this flavor combination!