The Ultimate Crispy Smashed Potatoes with Chimichurri Sauce

These crispy potatoes are packed with a flavour punch! Dressed with a savoury herb chimichurri sauce, these potatoes are the perfect side dish.

This recipe combines an all time classic, potatoes, with an elevated twist in technique and flavour. Boiling, smashing and baking the potatoes is the perfect process for obtaining a crispy flavour on the outside and a soft smashed texture at the centre. The garlic-herb chimichurri sauce adds a punch of flavour to the perfectly textured potatoes. Well suited for large gatherings such as dinner parties and the holidays, these are a guaranteed crowd pleaser side dish.

Ingredients

The Potatoes

3 lbs of Mini Yukon gold potatoes

¼ cup of olive oil (plus more as needed)

Salt and pepper to taste

Chimichurri sauce

3-4 cloves of garlic (depends on your taste)

½ cup of Cilantro

½ cup of Parsley

2 tbsp. of dried or fresh Oregano

1/2 cup of olive oil

Makes up to 6 servings

Requires

Blender or food processor

Sheet pan

Spatula, or smasher

Strainer/ colander

Estimated cook time

40 minutes

Directions

1. Preheat the oven to 425 degrees Fahrenheit

2. Bring a large pot of salted water to a boil, then add potatoes. Cook potatoes for up to 15 minutes or until tender to a fork

3. Once tender, remove the potatoes from the water using a strainer. Set aside for up to 5 minutes to allow remaining water to drain

4. Drizzle olive oil over the sheet pan and place drained potatoes onto the sheet pan with ½ inch between each individual potato

5. Using a smasher, a spatula or even the flat bottom of a drinking glass, press down firmly on each potato, breaking the skin allowing the cooked white potato contents to spread out

6. Repeat for each individual potato

7. Once all potatoes have been smashed, place the baking sheet in the oven

8. Cook for up to 20 minutes at 425 degrees Celsius until desired crisp level is achieved

9. While the potatoes cook, peel the cloves of garlic, roughly chop the cilantro and parsley

10. Combine garlic, cilantro, parsley, olive oil and oregano in a food processor (on high) or blender until a chunky liquid consistency is achieved

11. Remove the potatoes from the oven once crispy

12. Add dollops of the chimichurri sauce to the potatoes as desired

13. Enjoy!