Chimichurri Roasted Smashed Potatoes
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 deliciousness!
Servings 4 people
Calories 515kcal
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.
Nutrition
Calories: 515kcal | Carbohydrates: 63g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 614mg | Potassium: 1499mg | Fiber: 8g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 89mg | Calcium: 54mg | Iron: 3mg