Crispy Smashed Potatoes with Zesty Chimichurri Sauce
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 crowd-pleasing star that will elevate any meal. With golden, crunchy edges and a fluffy interior, they're irresistibly delicious and incredibly easy to make.
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’s tips
- Make sure the potatoes are completely dry before smashing to achieve maximum crispiness.
- Use a potato masher or the bottom of a glass for even smashing – press gently to flatten without breaking.
- Don't overcrowd the baking sheet; give each potato space so they crisp up evenly.
- For extra crunch, flip the potatoes halfway through baking to brown both sides.
- Let the potatoes cool slightly after boiling so they hold their shape when smashed.
Substitutions
- Use sweet potatoes instead of baby potatoes for a sweeter twist.
- Replace parsley with cilantro for a different herb flavor.
- Substitute red wine vinegar with apple cider vinegar or lemon juice.
- Use avocado oil instead of olive oil for a higher smoke point.
- Add a pinch of smoked paprika for extra depth.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Frequently asked questions
Can I make these ahead of time?
Yes, you can boil and smash the potatoes ahead, then bake them when ready. The chimichurri can also be made a day in advance and stored in the fridge.
What if I don't have red wine vinegar?
You can use white wine vinegar or lemon juice as a substitute for a similar tangy flavor.
How do I get extra crispy potatoes?
Ensure the potatoes are thoroughly dried after boiling, use a hot oven (450°F), and flip them halfway through baking. Adding a little more oil also helps crispiness.
Can I use dried herbs for the chimichurri?
Fresh herbs are best for chimichurri, but if using dried, use about one-third the amount and let the sauce sit for at least 30 minutes to rehydrate.
