Crispy Smashed Potatoes with Garlic Chimichurri
A quick and easy recipe for crispy smashed baby potatoes topped with a fresh, garlicky chimichurri sauce. Perfect as a flavorful side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (700 g) baby potatoes (Yukon Gold or red)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup packed fresh parsley
- ½ cup packed fresh cilantro (optional)
- 2 tbsp red wine vinegar
- ¼ tsp red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Place 1.5 lbs (700 g) of baby potatoes in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes and let them cool for 5 minutes on the counter.
- Preheat oven to 450°F (230°C) and prepare a rimmed baking sheet by drizzling 2 tbsp olive oil and spreading it evenly.
- Place the potatoes on the baking sheet in a single layer, leaving space between them. Gently press down on each potato with a potato masher, flat spatula, or bottom of a glass until about ½-inch (1.3 cm) thick, keeping the skin mostly intact.
- Drizzle the smashed potatoes with the remaining 1 tbsp olive oil and sprinkle with salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until edges are golden brown and crispy.
- While potatoes roast, mix together parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, salt, and olive oil in a bowl. Whisk until combined and adjust seasoning to taste.
- When potatoes are crisp, transfer to a serving plate and spoon garlic chimichurri generously over the top. Serve immediately.
Notes
Do not overboil potatoes to avoid mushy texture. Smash gently to keep skin intact for crispiness. Use a hot oven (450°F) for best crisping. Flip potatoes halfway through roasting. Chimichurri can be made ahead and refrigerated; bring to room temperature before serving. Reheat potatoes in oven at 400°F for 8-10 minutes to restore crispiness; avoid microwaving.
Nutrition
- Serving Size: About 1 cup (150 g)
- Calories: 180
- Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Keywords: crispy smashed potatoes, garlic chimichurri, easy side dish, roasted potatoes, vegan, gluten-free