Smashed Potatoes with Chimichurri

overhead view of smashed potatoes with chimichurri on a white plate with a white napkin beside it.

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


  • 6-8 baby golden potatoes
  • 1/2 cup chicken or vegetable broth
  • Water
  • 1 tsp olive oil
  • Salt
  • Black pepper

Chimichurri Sauce:

  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 tbsp oregano leaves or 1 tsp dried oregano
  • 2 cloves fresh garlic
  • 3 tbsp olive oil
  • 2-3 tbsp water
  • 3 tbsp vinegar (white balsamic or red wine vinegar work well)
  • 1/4 tsp salt
  • ½ tsp freshly ground black pepper
  • 1/4 tsp red chili flakes
  • juice from 1/2 lime


  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 tbsp 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