Crispy Smashed Potatoes with Chimichurri Dressing

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 6 servings
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3 pounds mini Yukon Gold potatoes, about golf ball-size

1/4 cup salt 

1/4 cup olive oil, plus more as needed 

Kosher salt and freshly ground black pepper 

Chimichurri, recipe follows


2 cloves garlic, finely chopped

1/4 bunch cilantro, finely chopped 

1/4 bunch parsley, finely chopped 

1/2 cup olive oil 

Kosher salt


  1. Preheat the oven to 400 degrees F.
  2. Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
  3. Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
  4. Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.


  1. Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.

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