Description
Crispy smashed potatoes topped with flavorful chimichurri sauce.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- Salt to taste
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the baby potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, place the potatoes and gently smash them with a fork or potato masher.
- Drizzle with olive oil and season with salt.
- Bake for 25-30 minutes or until crispy and golden.
- While potatoes bake, prepare the chimichurri by blending parsley, cilantro, vinegar, garlic, red pepper flakes, salt, and pepper.
- Once potatoes are done, remove from the oven and drizzle with chimichurri sauce before serving.
Notes
- Use a variety of potatoes for different textures.
- Chimichurri can be made ahead of time and stored in the fridge.
- Adjust the spice level of chimichurri to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Crispy Smashed Potatoes, Chimichurri, Side Dish, Vegetarian