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Crispy Cast Iron Roasted Potato Wedges

Crispy, garlicky, spicy, and sweet. The perfect combination of flavors.

Course Side Dish
Keyword crispy potato wedges
Prep Time 5 minutes
Cook Time 30 minutes
Author Taavi Moore


  • ½ lb yukon gold potatoes cut into wedges
  • 2 tsp chimichurri spice
  • 2 tsp dried thyme leaves
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • ½ tsp lemon zest
  • 1 tbsp minced garlic
  • 1 tbsp tamari
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil


  1. Preheat the oven to 400 degrees. Place a cast iron skillet on the middle rack.

  2. In a large bowl, combine all ingredients. Toss to fully coat the potatoes.

  3. Carefully transfer potatoes to the hot cast iron. Disperse evenly with a spatula. Roast for 30 min. flipping half way through. Serve with a sprinkle of fresh parsley and basil.