Chimichurri Smashed Potatoes
Chimichurri Smashed Potatoes
These smashed potatoes are the best of both worlds. They are super crispy on the outside while still pillowy soft on the inside. Of course, if you like your potatoes extra extra crispy then you just have to smash them a little thinner! The best condiment for these is the herbaceous, tangy chimichurri. It’s made easily with fresh herbs and a few simple ingredients quickly pulsed ina food processor or chopped by hand. Enjoy the potatoes dipped, dunked or drizzled all over with the chimichurri, so good!
Serves 4-6
Ingredients
3 lbs (1360g) small Yukon Gold Potatoes
2 tsp (10ml) neutral Oil for baking
Salt & Pepper to taste
Chimichurri
3-4 cloves Garlic
1 bunch (60g) fresh Parsley, stems cut
1/2 cup (30g) fresh Cilantro, stem cut
3 Tbsp (5g) fresh Oregano, leaves only
1/2 cup (118ml) plus 2 Tbsp (30ml) good Extra Virgin Olive Oil
1/4 cup (59ml) Red Wine Vinegar
1/2 tsp (2.5g) Salt
Pinch of Red Chili Flakes or more to taste
Directions
1. Make the chimichurri by adding the fresh parsley, cilantro and oregano to a food processor and pulse a few times to chop everything up. Then add in the garlic, red chili flakes, red wine vinegar, olive oil and salt and continue to pulse until everything is combined but not completely emulsified. It’s ok to have a good amount of texture. Set aside.
2.Boil the potatoes in salted water for about 20 minutes or until fork tender but still a little firm.
3. Drain the potatoes and allow them to cool down enough to handle. Add them to a lined baking sheet in one single layer.
4.Using the bottom of a heavy glass or masher, push the potatoes down until they are smashed. The thinner you make them the crispier they will get and the thicker they are the softer the will be.
5.Drizzle the smashed potatoes with a bit of neutral oil and season with salt & pepper. Bake at 425 for 25-35 minutes or until they are crispy and browned. You can bake longer for extra crispiness.
6. Serve with the chimichurri drizzled over or on the side.
