Chimichurri Roasted Smashed Potatoes
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Swap your potato salad for these savory garlic roasted smashed potatoes with crispy edges and drenched in a fragrant parsley chimichurri sauce. Easy to make, brimming with flavor and absolute deliciousness!
Chimichurri Roasted Smashed Potatoes
A simple but super flavorful potato recipe that you’ll want to keep on repeat and might even replace your favorite potato salad. Golden potatoes are first boiled in plenty of generously salted water before being smashed and roasted with olive oil at high temperature until the most delicious crispy edges and crispy bottoms form while the center stays creamy. Drizzle generously with a parsley chimichurri just before serving and finish with bits of red chili pepper or flakes for both heat and garnish. Your go to Game day appetizer, Thanksgiving side or weeknight meal topped with some of my tofu taco meat or this crispy shredded tofu chicken.
About the Potatoes
- Potato Variety – It’s important to use a variety of waxy potato here that will hold together to both the boiling and the smashing process. Baby Yukon golds are my favorite, fingerlings or a mix of gold + red new potatoes will work. If your potatoes are on the larger size you can simply cut them in half or thirds before boiling then smash as the recipe suggests.
- Flavoring – seasoning your potatoes well from the start is key to a deep flavorful profile. I used 2 full tablespoons of salt to season the boiling water, the potatoes will absorb what they need and the rest will drain away. If you want to avoid the salt by all means leave it out.
- Roasting Temperature – A high 425″F temperature is ideal for the ultimate texture. Line your baking sheet with parchment paper and Bruch with olive oil to prevent sticking, don’t worry the bottoms will still get super crispy without risking to lose those amazing brown bits during transfer.
- Note worthy – to preserve the crispness of the potatoes DO NOT toss them with the chimichurri sauce, instead drizzle it over the top just before serving and offer extra on the side.
The Chimichurri Sauce
This garlicky Argentinian sauce is traditionally made with parsley, tons of garlic, olive oil and some type of acid like vinegar or citrus. I like to use freshly squeezed lime juice and a mixture of both Italian flat leaf parsley and basil for a floral flavor profile. You can bled this into a smooth emulsion or use a food processor for a more rough chop with texture. Chili flakes or fresh chili pepper is added for a little spice, I like to add mine over the top of the potatoes as a garnish and to control the heat levels better.
Be generous with the garlic but make sure to finely grate it before blending it into the sauce. You want tons of garlicky flavor throughout but without the surprise of biting into a chunk of it. Adjust quantities to your taste buds and make sure your cloves are fresh without any green sprouts or dark spots which indicate the garlic is old, bitter and pungent.
Serving Suggestions
- Vegan Chorizo
- Grilled Tofu
- Seitan chick’n
- Jackfruit Meat
- Best Vegan Chicken
- Vegan Steaks
- Jackfruit Ribs
- Italian Balsamic Tomatoes
- Avocado Tomato Salad
- Chive Pesto
- Vegan Kebab.
how to make chimichurri roasted smashed potatoes
Chimichurri Roasted Smashed Potatoes
Ingredients
- 3 lb gold baby potatoes
- 1 pinch sea salt flakes
- Olive oil
- 1 bunch flat leaf Italian parsley (variation: you can use half parsley + half basil)
- 1-2 juicy limes juiced
- 1/2 cup extra virgin olive oil
- 4 large garlic cloves grated
- 1 tsp sea salt + more to taste
- 1 red chili pepper chopped
Instructions
- Preheat oven to 425”F.
- Scrub and rinse the potatoes well (if on the larger size make sure to cut them in half). Place all clean potatoes in a pot and cover with water by a couple of inches. Bring to a boil and add 2 tablespoons of salt (don’t worry, potatoes will be perfectly seasoned and the salt drained away).3 lb gold baby potatoes
- Cook potatoes until a knife inserted in the center comes out easily without resistance. Drain in a colander and allow them to dry in their own steam for a few minutes.
- Prepare a large rimmed baking sheet lined with parchment paper. Brush with olive oil then add the boiled potatoes.
- Use the bottom of a flat glass and smash each potato trying to give them some space but it’s ok if they touch each other once flattened.
- Drizzle the top of the potatoes with some olive oil and finish with a good pinch of sea salt flakes.Olive oil, 1 pinch sea salt flakes
- Roast in the preheated oven for 25 to 30 minutes until beautifully golden brown on top. No need to flip them as they will get crispy bottoms from the olive oil.
- Once the potatoes are done transfer them to serving platter and drizzle the chimchurri sauce all over the top. Sprinkle with the chopped red chili pepper and serve hot.
Make Chimichurri
- Add the parsley, garlic, olive oil, lime juice and salt to the bowl of a food processor. Using the pulse button process until a nice rough chop is achieved. (It’s nice to have some texture here but if you prefer a very smooth sauce you can use a blender instead). Adjust seasonings to taste with more salt and lime juice and set aside until the potatoes are ready.1 bunch flat leaf Italian parsley, 1-2 juicy limes, 1/2 cup extra virgin olive oil, 4 large garlic cloves, 1 tsp sea salt + more to taste
- Drizzle the chimchurri sauce all over the potatoes and sprinkle with the chopped red chili pepper. Serve hot.1 red chili pepper
- TIP: to preserve the crispness of the potatoes DO NOT toss the potatoes with the sauce, instead drizzle it over the top just before serving and serve extra on the side.
Video
Notes
- Flavoring - seasoning your potatoes well from the start is key to a deep flavorful profile. I used 2 full tablespoons of salt to season the boiling water, the potatoes will absorb what they need and the rest will drain away. If you want to avoid the salt by all means leave it out.
- Roasting Temperature - A high 425"F temperature is ideal for the ultimate texture. Line your baking sheet with parchment paper to prevent sticking, don't worry the bottoms will still get crispy without losing those amazing brown bits during transfer.
- Note worthy - to preserve the crispness of the potatoes DO NOT toss the potatoes with the sauce, instead drizzle it over the top just before serving and serve extra on the side.
