Smashed Potatoes with Chimichurri

Crispy outside, fluffy inside, smashed potatoes with chimichurri sauce are the perfect accompaniment to any meal! (gluten-free, vegan)

Question. What do you do when you need 3 springs of cilantro for a recipe?

1. Buy the tiny plastic case of perfectly groomed organic cilantro for $8.
2. Buy the unruly, hay bale-sized bunch of gritty cilantro for 50 cents, knowing that the majority of it will end up in a slimy green pool in your produce drawer in a few days.
3. Ignore the cilantro and go about your day.

Trick question! The answer is none of the above. This is what you do: You buy the hay bale-sized bunch, trim the stems and try your best to arrange them nicely in a glass of water in the refrigerator. You use the 3 springs for your recipe, THEN you make chimichurri! DUH!

I seriously love chimichurri. It instantly makes everything super flavorful and delicious. Also, it’s just fun to say. Chimichurri!

It also just so happens to make potatoes taste amazing! Not that potatoes need help tasting amazing. Potatoes are definitely amazing just as they are and shouldn't listen to the haters that hate on potatoes. They're delicious and full of nutrition! Haters gonna hate. ('taters gonna 'tate. Sorry I couldn't resist.)

Back to the subject at hand - Smashed Potatoes with Chimichurri Sauce. These babies are probably the best way to eat potatoes with just about anything. The insides are soft and fluffy while the outsides are nice and crispy. Then they get topped off with super flavorful chimichurri. SO DELICIOUS.

I love to make these potatoes with something on the grill. Fun fact: grilled things love chimichurri. It's science. A grilled flank steak or piece of salmon with a side of veggies and these smashed potatoes with chimichurri makes such a simple but flavorful meal that you'll want to make all the time. Go ahead and spoon that chimichurri on the rest of the meal too, because, why not?

So next time you're in the store contemplating your cilantro options, you know what to do. Go for the giant bunch. Because chimichurri. That is all.

Did you make this recipe? Please leave a star rating in the comments!

Smashed Potatoes with Chimichurri

Print Recipe

Crispy outside, fluffy inside, smashed potatoes with chimichurri sauce are the perfect accompaniment to any meal! (gluten-free, vegan)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2-3 servings 1x
• Category: side dish
• Method: stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6-8 baby golden potatoes
• ½ cup chicken or vegetable broth
• Water
• 1 tsp olive oil
• Salt
• Black pepper

Chimichurri Sauce:

• ½ cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 1 tbsp oregano leaves or 1 tsp dried oregano
• 2 cloves fresh garlic
• 3 tbsp olive oil
• 2-3 tablespoon water
• 3 tbsp vinegar (white balsamic or red wine vinegar work well)
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• ¼ tsp red chili flakes
• juice from ½ lime

Instructions

1. Place potatoes in a small saucepan. Add chicken broth and enough water to cover potatoes. Bring to a boil over medium-low heat and let simmer until potatoes are tender.
2. Drain potatoes and let cool slightly.
3. Preheat oven to 425° F. Line a baking sheet with parchment of a silicone baking mat. Toss potatoes with olive oil and spread on baking sheet. Gently press down on each potato with the back of a large, flat spoon or a fork until they 'smash' into a flattened disk. Sprinkle with salt and pepper.
4. Bake potatoes until edges are crispy, about 15 minutes.
5. While potatoes are cooking, make the chimichurri. Blend all ingredients in a food processor until herbs and garlic are finely chopped. You may need to add extra water, one tablespoon at a time, to reach the right consistency. You can also finely chop the herbs and garlic by hand and stir everything together in a small bowl.
6. Once potatoes are done, remove from oven and drizzle with chimichurri. Serve immediately.

Keywords: smashed potatoes, chimichurri sauce