Mix the chimichurri with 2 tablespoons mayonnaise for an extra indulgent dip.
INGREDIENTS
1½ to 2 lbs. sweet potatoes, skin on
2 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. red pepper flakes
1/8 tsp. smoked paprika
¼ cup basic green chimichurri, for dipping
PREPARATION
• Place a baking sheet in the oven and preheat to 425 degrees.
• Slice the potatoes into œ-inch-thick wedges. Combine the potato wedges, olive oil, salt, pepper, red pepper flakes and smoked paprika in a large mixing bowl and mix until well coated.
• Place the wedges in a single layer on the hot baking sheet. Bake 15 minutes, then flip. Bake until the second side is brown and the wedges are soft, about 5 to 10 more minutes. Serve hot with the chimichurri on the side.
This article appears in October 2018.