Crispy Smashed Potatoes with Chimichuri
3 tbsp extra-virgin olive oil
Fine sea salt and freshly ground black pepper, for seasoning
1/3 to 1/2 cup fresh parsley, minced
Chimichurri Sauce (made on prep-day)
Preheat the oven to 230°C/450°F. Put potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork-tender. Drain in a colander and cool for 5 minutes or so.
Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet will produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!
Drizzle each potato with about 1 tsp of oil and sprinkle and a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!
Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with chimichurri and watch them go lightning fast!
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