Crispy Smashed Baby Potatoes with Chimichurri
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!
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.
Nutrition Estimate
Calories: 325kcalCarbohydrates: 32gProtein: 4gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.04gSodium: 161mgPotassium: 770mgFiber: 5gSugar: 2gVitamin A: 445IUVitamin C: 39mgCalcium: 50mgIron: 2mg
Did you make this recipe?Tag @beyondthenoms on Instagram and hashtag #beyondthenoms so I can see your creations!