Description
I absolutely love Crispy Smashed Potatoes. They’re fun and different, relatively easy to make, and so delicious. Their texture is truly dreamy with crispy edges and a soft and creamy inside. Here, we’re topping the crispy potatoes with a super flavorful and tangy Chimichurri sauce. The punch of acid and bright herbs perfectly complement the potatoes for a satisfying and balanced dish. It’s basically potato salad, but elevated ?. You’re going to love it!
Ingredients
Scale
- 1 lb baby potatoes such as Dutch potatoes
- 1/4 cup avocado oil or other neutral oil
- 2 tbsp + 2 tsp salt, divided
- 1 tsp black pepper, divided
- 1 cup packed flat-leaf parsley (1 whole bunch), remove only the thickest bottom stems, then finely chop the thinner stems and leaves
- 1 cup packed cilantro (1 whole bunch), remove only the thickest bottom stems, then finely chop the thinner stems and leaves
- 2 tsp dried oregano
- optional: 1 tsp red pepper flakes
- 1/4 cup shallot (about 1 shallot), minced
- 3 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar (apple cider vinegar works too!)
Instructions
- Place potatoes in a large pot and fill with enough cold water to cover potatoes by 1 inch. Season the water with 2 tbsp salt and bring to a boil over high heat. Once boiling, reduce heat to low and simmer until the potatoes are fork-tender and just cooked through, about 15-20 minutes. Drain and let cool.
- Line a baking sheet with parchment paper and preheat the oven to 425F on the convection setting (if you have it).
- Once potatoes have cooled, grease the sheet pan with half of the avocado oil and add potatoes. Using the flat bottom of a glass or mug, press down and smash each potato to create a disk about ½ inch thick. (It is helpful to grease the bottom of the glass you are using here, too.) Do not worry if some potatoes don’t stay in one piece, this will allow for more crispy surface areas!
- Brush the remaining half of avocado oil over smashed potatoes and season with 1 tsp salt and ½ tsp pepper. Place in the oven and bake until they are very crispy and browned on the edges, about 45 minutes. Remove from the oven and set aside.
- Meanwhile, make the Chimichurri sauce: In a medium bowl, combine the chopped parsley, cilantro, oregano, red pepper flakes (if using), shallot, garlic, olive oil, and red wine vinegar. Season with 1 tsp salt and ½ tsp pepper and stir to combine. Taste to adjust for more salt if needed, olive oil if too vinegary, or vinegar if too oily.
- To serve, place crispy potatoes on a plate and generously drizzle with Chimichurri. Enjoy!
