Crispy smashed baby potatoes topped with a zingy parsley and cilantro chimichurri. These baby potatoes are fluffy on the inside with crispy edges. The perfect snack, appetizer, or side dish!
Why You'll Love this Recipe
You gotta give it to the potato. I mean who doesn't love a spud? They can be made in so many different ways.
- It's the ultimate finger food! These small potatoes are fun to eat and a nice change from French fries.
- It's crispy on the outside and fluffy on the inside! Smashing the potato creates ridges that crisp up!
- It's super flavorful! The chimichurri sauce is packed with fresh flavor and a little kick.
Ingredients
Traditional chimichurri doesn't include cilantro but I like including it in this version. Feel Free to just stick with parsley.
Splurge on the good quality olive oil here and use fresh herbs.
- Baby potatoes- You can use baby gold potatoes, or a mix of yellow and red.
- Canola oil- You can also use olive oil or half neutral oil and half butter for extra flavor. Make sure to not use all butter or it will burn.
- Parsley- Fresh parsley is a must in chimichurri.
- Cilantro- More parsley can be used instead of cilantro.
- Oregano- If you're in a pinch use, 1 teaspoon of dried oregano.
- Garlic- Minced garlic is a must!
- Red pepper flakes- Gives the chimichurri is a little kick. You can also use fresh chilies to taste.
- Red wine vinegar- white wine vinegar, apple cider vinegar, or rice vinegar will work.
How to Make Smashed Baby Potatoes with Chimichurri
- Boil the potatoes until tender.
- Make the chimichurri sauce.
- Smash the potatoes.
- Brush the potatoes with oil and bake. Top with chimichurri.
Tasty Tips
- Smash the potatoes thinner for a crispier texture. I think ¼ inch is the perfect balance of crispy edges and a fluffy potato. If you go thinner, be careful not to break the potato.
- Use half oil and half melted butter for a buttery flavor.
- Finely chop the herbs for the chimichurri sauce, don't blend it. It's meant to be a little chunky.
- Make sure there's space between each potato. This will give it room to dry out and crisp up rather than steaming.
- Serve the chimichurri sauce on the side. Give your guests the option. You can even use the smashed potato like a chip to scoop up the sauce.
Serve Smashed Potatoes With
Smashed potatoes can be served as a snack, appetizer or side to a main dish.
- Reverse Seared Ribeye Steak
- Crispy Pan Seared Salt and Pepper Chicken Thighs
- Pistachio and Parmesan Crusted Salmon
- Pork Tenderloin Stuffed with Prosciutto & Fig Jam
- London Broil with Chimichurri Sauce
- Crispy Cilantro Lime Chicken Thighs
FAQs
Smashed potatoes are like fries and are best enjoyed fresh out of the oven. Store leftovers in the fridge in an airtight container for up to 5 days or freezer for up to 3 months.
Reheat in the oven or air fryer at 400F for 10-15 minutes until your desired crispiness.
You can boil the potatoes and smash them ahead of time. Then, brush with oil and bake when you're ready.
I don't recommend peeling the potato skin as it helps the potato keep it's shape and hold everything together.
Crispy Smashed Baby Potatoes with Chimichurri
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons canola oil
Chimichurri Sauce
- ¼ cup flat leaf parsley finely chopped
- ¼ cup cilantro finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1 tablespoon red onion minced
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- black pepper to taste
Instructions
- Bring a pot of water to a boil. Generously season with salt and boil the potatoes for 25-30 minutes or until fork tender.
- While the potatoes are boiling, combine the ingredients for the chimichurri sauce in a small bowl.
- Preheat the oven to 450°F. Drain the potatoes then smash them with a measuring cup or potato masher.
- Brush the potatoes with some of the oil, season with salt and pepper and bake for 15 minutes. Flip and brush the other side with oil and bake for another 15 minutes. Drizzle chimichurri sauce on top or serve on the side.
Notes
- Smash the potatoes thinner for a crispier texture. I think ¼ inch is the perfect balance of crispy edges and a fluffy potato. If you go thinner, be careful not to break the potato.
- Use half oil and half melted butter for a buttery flavor.
- Finely chop the herbs for the chimichurri sauce, don't blend it. It's meant to be a little chunky.
- Make sure there's space between each potato. This will give it room to dry out and crisp up rather than steaming.
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