Chimichurri Smashed Potatoes Recipe
Crispy, golden smashed potatoes are smothered in a homemade chimichurri sauce for a summer side dish which is punchy and filled with flavour. Gluten and dairy free.
Servings: 4 people
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
Serving: 1 portion | Calories: 486kcal | Carbohydrates: 44g | Protein: 5g | Fat: 33g | Fiber: 6g | Sugar: 2g
