1 Preheat the oven to 400°F (200°C).

2 In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

3 Wrap each potato wedge with a slice of bacon, securing the ends with toothpicks if necessary. Place the wrapped wedges on a baking sheet lined with parchment paper.

4 Bake in the preheated oven for 25-30 minutes or until the bacon is crispy and potatoes are tender.

5 While the wedges are baking, prepare the chimichurri sauce by mixing all the chimichurri ingredients in a bowl. Adjust seasoning to taste.

6 Once the potato wedges are done, remove them from the oven and let them cool slightly. Serve hot with chimichurri sauce on the side for dipping.

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Step-by-Step Instructions for Making Chimichurri Sauce:

1 Prepare the Ingredients:

◦ Finely chop the parsley and mince the garlic.

◦ If using shallot or red onion, finely chop it as well.

2 Combine Dry Ingredients:

◦ In a medium bowl, mix the chopped parsley, minced garlic, and optional shallot or red onion.

3 Add Spices:

◦ Stir in the dried oregano, red pepper flakes, salt, and black pepper.

4 Add Liquid Ingredients:

◦ Pour in the red wine vinegar and olive oil. If using lemon juice, add it now.

5 Mix Thoroughly:

◦ Stir everything together until well combined. Taste and adjust seasoning if needed (more salt, pepper, or red pepper flakes).

6 Let It Rest:

◦ Cover the bowl and let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld. Alternatively, refrigerate it for up to 24 hours for a deeper flavor.

7 Serve or Store:

◦ Serve the chimichurri sauce as a condiment for grilled meats, vegetables, or bread. Store any leftovers in an airtight container in the refrigerator for up to a week.

Enjoy your homemade chimichurri sauce! 🌿