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My husband recently made a homemade chimichurri sauce to go with grilled steaks we had for dinner and it was DELICIOUS.

Not familiar with chimichurri? It’s a common sauce served with meat in South America made from chopped parsley, garlic and olive oil. Think of it as a South American pesto. It is one of my absolute favorites, so when we had leftover sauce, I wasn’t going to let it go to waste!

A couple nights later I was whipping up sloppy joes for dinner and I decided we needed some fries to go with them. Fortunately, I had a bag of Ore-Ida golden crinkles in the freezer. Inspiration hit when I was pulling them out—chimichurri fries! Although I have enjoyed chimichurri fries at a restaurant many times, I’ve never attempted them at home.

It was sooooo easy! Here’s how I did it:

  1. Baked fries according to package instructions for about 12 minutes.
  2. Took them out, tossed them in chimichurri sauce and put them back in for another eight minutes or so.

They were crispy, spicy … PERFECT. Better than any restaurant’s because they weren’t greasy—just crisp and flavorful!

Below is the recipe I used for the chimichurri sauce. You can find recipes anywhere, but this one is from the Cook’s Illustrated Guide to Grilling and Barbecue.


  • 1 cup packed fresh parsley (preferably flat-leaf)
  • 5 medium garlic cloves, peeled
  • ½ cup extra-virgin olive oil
  • ¼ cup minced red onion
  • ¼ cup red wine vinegar
  • 1 teaspoon salt
  • ¼ red pepper flakes (omit if you don’t like any heat)


  1. Process garlic and parsley in food processor until chopped fine. Transfer to medium bowl.
  2. Whisk in remaining ingredients until thoroughly blended. Allow to stand 30 minutes before serving.

Yields: one generous cup

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