Crispy Smashed Potatoes with Chimichurri Dressing
These Crispy Smashed Potatoes with Chimichurri Dressing feature tender baby potatoes roasted until irresistibly crisp, then topped with a bright, herby chimichurri made with parsley, cilantro, garlic, and olive oil. They're an easy, flavourful side dish that pairs well with grilled meats or can be enjoyed on their own.
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Ingredients
Chimichurri:
Method
- Preheat the oven to 205 degrees C.
- Add the potatoes and 35g salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
- Add 60ml oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
- Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
Chimichurri:
- Add the garlic, coriander and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.
Rate this recipe
Overall Rating:
4.00
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