Imagine sinking your teeth into a perfectly crispy potato, each bite bursting with flavor from a vibrant chimichurri sauce. These crispy smashed potatoes are not just a side dish; they’re a delightful experience that will elevate any meal. Whether you’re hosting a gathering or simply want to indulge in a tasty treat, this recipe will have everyone asking for seconds.
The combination of golden, crispy edges and a fluffy inside makes these smashed potatoes irresistibly good. Topped with a fresh and zesty chimichurri sauce, they bring a wonderful herbaceous tang that balances the richness of the potatoes beautifully. You won’t believe how easy it is to achieve such a satisfying texture and taste.
Deliciously Crispy Smashed Potatoes
These crispy smashed potatoes are seasoned to perfection and cooked until golden brown, providing a satisfying crunch with every bite. Paired with a fresh chimichurri sauce made from parsley, garlic, and vinegar, it adds a layer of brightness that complements the potatoes wonderfully.
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Smash the Potatoes: On a greased baking sheet, place the boiled potatoes and gently smash each one with the bottom of a glass or a fork until flattened.
- Season and Bake: Drizzle the smashed potatoes with olive oil, sprinkle with salt, pepper, garlic powder, and red pepper flakes (if using). Bake for 20-25 minutes, or until crispy and golden brown.
- Prepare the Chimichurri: In a bowl, combine chopped parsley, minced garlic, red wine vinegar, and olive oil. Mix well and season with salt and pepper to taste.
- Serve: Once the potatoes are crispy, remove them from the oven and drizzle generously with chimichurri sauce. Enjoy while hot!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 12g
- Protein: 4g
- Carbohydrates: 30g
