Aji Verde Sauce with Roasted Potato Wedges

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tangy and spicy Peruvian aji verde sauce served with crispy oven-roasted potato wedges for a perfect appetizer or side. This Latin American recipe, ready in about 50 minutes, blends russet potatoes, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, cut into 1/2-inch wedges russet potatoes
• 4 tbsp olive oil
• 2 tsp, divided salt
• 1 tsp black pepper
• 1 cup, packed cilantro leaves
• 1 medium, seeded jalapeño pepper
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 2, minced garlic cloves
• 1/4 cup, crumbled queso fresco or feta cheese
• 1/4 cup Greek yogurt
• 3 tbsp water

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 4 large russet potatoes cut into 1/2-inch wedges with 4 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Arrange in a single layer on a baking sheet.
2. Step 2: Roast potatoes for 35-40 minutes, flipping halfway through, until golden brown and crispy on the edges.
3. Step 3: While potatoes roast, combine 1 cup packed cilantro leaves, 1 seeded medium jalapeño, 1/2 cup mayonnaise, 2 tbsp lime juice, 2 minced garlic cloves, 1/4 cup crumbled queso fresco, 1/4 cup Greek yogurt, 1 tsp salt, and 3 tbsp water in a blender or food processor.
4. Step 4: Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning with additional salt or lime juice to taste.
5. Step 5: Serve the hot roasted potato wedges with a side of aji verde sauce for dipping, enjoying the fresh, spicy, and tangy contrast.