Instructions

• 1

  Preheat the oven to 425 degrees.

• 2

  Cook Kevin’s Chimichurri Beef according to stove top instructions. Set aside.

• 3

  Line two baking sheets with parchment paper.

• 4

  In a large bowl, toss the potatoes with the olive oil, salt, pepper, onion powder, and garlic powder, and spread evenly on the baking sheets. Roast 40-45 minutes, until tender and golden brown around the edges, flipping the potatoes halfway through.

• 5

  Sprinkle the potatoes with more salt and parsley after cooking.

• 6

  For the sugar free ketchup, add in all your ingredients to a small saucepan and mix until combined.

• 7

  On medium heat, warm up the saucepan and its contents. Once it begins to simmer, reduce the heat to low and stir constantly for 5 minutes. Taste the sauce and add either more sweetener or salt, depending on taste.

• 8

  Plate the Kevin’s Chimichurri Beef and potato wedges. Add the ketchup to a small ramekin for dipping!

• 9

  Enjoy!