Crispy Smashed Baby Potatoes with Zesty Chimichurri
If you’re searching for the ultimate side dish that’s both comforting and packed with flavor, meet your new obsession: golden smashed baby potatoes finished with a vibrant chimichurri sauce. Crispy on the outside, tender on the inside, and absolutely unforgettable.
Why You’ll Love This Dish
- Perfect contrast in texture: Buttery-soft centers meet crackly, golden edges.
- Flavor explosion: The herb-packed chimichurri adds a fresh, tangy kick with garlic, chili, and lime.
- Simple, no-fuss process: Just boil, smash, roast, and drizzle.
- Everyone-friendly: Naturally vegan and gluten-free, but satisfying enough for any crowd.
How to Make It
- Boil baby potatoes in salted water until they’re soft enough to pierce easily with a fork.
- Smash them gently on a baking sheet using the bottom of a glass.
- Season & Roast: Drizzle with olive oil, sprinkle salt and pepper, and roast at 425°F (220°C) until crisp and browned.
- Make Chimichurri: Blend parsley, cilantro, garlic, chili flakes, lime juice, and olive oil until smooth.
- Finish & Serve: Drizzle the fresh chimichurri over the hot potatoes and top with flaky salt.
These are dangerously good. You’ve been warned.
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