Cilantro Chimichurri Fries

Cilantro Chimichurri Fries
Photography by Sara Remington
Bright, fresh cilantro stands out in this take on chimichurri sauce, a delicious accent to crisp, oven-baked fries.

SERVING SIZE: 1 cup fries (80 grams) and 1 tablespoon sauce (15 grams)
PREP TIME: 15 minutes
COOKING TIME: 30 minutes



  • 4 small russet potatoes
  • 2 tablespoons (30 milliliters) olive oil


  • ½ cup fresh cilantro leaves, packed
  • 1 tablespoon (15 milliliters) red wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • 2 tablespoons (30 milliliters) olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 450°F (232°C). Cut potatoes into ¼-inch thick strips and place in a large mixing bowl.
  2. Add olive oil to coat potato strips. Arrange potatoes in a single layer on a parchment paper-lined baking sheet. Bake for 30 minutes, turning over with tongs halfway through cooking.
  3. After 30 minutes, if a crispier texture is desired, turn on broiler and bake an additional 3 to 4 minutes.
  4. While fries are baking, add cilantro, red wine vinegar, garlic and red pepper flakes to a food processor and process until finely chopped.
  5. Drizzle in olive oil and pulse until a sauce forms.
  6. Season to taste with salt and pepper.
  7. When fries are done baking, pour chimichurri sauce evenly over top and serve immediately.

Nutrition per serving: 293 calories, 10g total fat, 1g saturated fat, 0mg cholesterol, 31mg sodium, 45g carbohydrate, 5g fiber, 2g sugar, 6g protein, 1153mg potassium, 152mg phosphorus

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Emily Holdorf
Emily Holdorf, MS, RDN, LDN, is a college dining dietitian based in upstate New York, and the owner of EmPowered Nutrition. She blogs at Follow her on Facebook, Instagram, Pinterest and Twitter.