Crispy Smashed Potatoes with Chimichurri Dressing
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 418
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 604
- Total: 1 hr 5 min
- Active: 15 min
Ingredients
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
Chimichurri:
2 cloves garlic, finely chopped
1/4 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 cup olive oil
Kosher salt
Directions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
Chimichurri:
- 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.