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These Chimichurri Smashed Potatoes are a quick and easy side that is filled with flavour. Crispy, golden smashed potatoes are slathered in homemade chimichurri sauce made with parsley, coriander, red wine vinegar, garlic and chilli. They’re fresh, punchy, and so easy!
A Fun Fact About This Smashed Potatoes Recipe
Did you know I originally developed this Chimichurri Smashed Potatoes recipe for my book, Delicious Gluten Free Meals? We ended up having to cut a few recipes and because these smashed potatoes are naturally gluten free, we decided to omit them.
The funniest thing is, out of all my original book recipes, this is probably the one I made the most because I am actually *obsessed* with chimichurri sauce. It’s so easy to make and any leftovers are amazing on steak, fish or chicken.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these chimichurri smashed potatoes with the full quantities. But here are the main ingredients and ideas for any swaps.
- Potatoes: I tend to use baby potatoes, new potatoes, Jersey Royals, Charlotte potatoes for these. Any small potato should work just fine.
- Oil: You’ll need olive oil for crisping the potatoes in the oven, and for the chimichurri.
- Parsley: This forms the base of the chimichurri sauce so is difficult to replace!
- Coriander: Or cilantro. Again, this is pretty essential, you could swap for more parsley if you are a coriander-hater, but it won’t taste anywhere near as good!
- Garlic: Either chopped garlic or garlic paste is fine.
- Red Chilli: I use a whole red chilli, but you could swap for 1-2 tsp pre-chopped chilli.
- Red Wine Vinegar: You could swap for apple cider vinegar or white wine vinegar, but it would be less authentic.
How to Make Chimichurri Smashed Potatoes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these chimichurri smashed potatoes are to make.
Storing, Freezing and Making Ahead
TO MAKE AHEAD: You could easily make the chimichurri sauce ahead of time, it will keep in the fridge for a few days. Remove to room temperature before serving as the fridge can make the olive oil cloud up or go solid!
TO STORE: Any leftovers can be stored in the fridge, they’re great cold with salad! I did try reheating them and it does work, but the herbs will lose their colour. I recommend if making more than needed, store the potatoes and sauce separately.
TO FREEZE: You can freeze excess chimichurri sauce – I do this in an ice-cube tray so I can defrost what I need! The potatoes can also be frozen and reheated to serve.
Chimichurri Smashed Potatoes Recipe
Ingredients
- 1 kg baby potatoes
- Salt
- 1-2 tbsp olive oil
For the chimichurri:
- 30 g fresh parsley
- 15 g fresh coriander
- 4 tsp chopped garlic
- 1 red chilli, deseeded and roughly chopped
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp dried oregano
- 130 ml olive oil
Instructions
To make the smashed potatoes:
- Preheat the oven to 200’C / Fan 180C / Gas Mark 6 and line a baking tray with baking paper. Set aside.
- Fill a large saucepan with salted water and add the potatoes. Place on a high heat and bring to the boil. Once boiling, cook the potatoes for 15 minutes until tender, then drain them.
- Lay the drained potatoes out on a baking tray, evenly spaced out. Then, using the bottom of a mug or glass, gently squash the potatoes. You want them flattened out but still in one piece – remember it’s smashed, not mashed!
- Sprinkle the potatoes with a generous pinch of salt then drizzle with olive oil. Place them in the oven and bake for 15-20 minutes until golden.
To make the chimichurri:
- While the potatoes are cooking, make the chimichurri by adding all of the ingredients – but only half of the olive oil – to a food processor. Blitz into a paste.
- Scrape the chimichurri into a bowl and stir through the remaining olive oil. When the potatoes are out of the oven, spoon the chimichurri over them and serve straight away.
Nutrition
More Summer Side Dish Recipes
If you like this chimichurri smashed potatoes recipe then make sure you check out these other gluten free side dishes too…
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