• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Grateful Grazer

    Published: Mar 14, 2019 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · Leave a Comment

    Chimichurri Smashed Potatoes

    Jump to Recipe Print Recipe

    Whether you’re looking for a new party recipe or a side dish to brighten up any protein, Chimichurri Smashed Potatoes are up to the task.

    Overhead view of Chimichurri Smashed Potatoes on ceramic dish with small bowl of chimichurri sauce and baking sheet.

    Have you heard about smashed potatoes?

    They’re basically the best of both mashed and roasted potato worlds. Two delicious preparations all rolled into one.

    I love this recipe when baby potatoes are in season during early spring. Spuds add a certain level of heartiness to vegetarian stews and other main dishes, but my favorite way to eat them is all on their own.

    Extra points if they’re crispy.

    To be honest, it took me a little bit to give the smashed-potato technique a try. Mostly because of the time.

    You’ll need a solid hour to cook these baby yellow potatoes to crispy, smashed perfection, but it’s worth it. Most of the minutes are hands-off, so the actual labor involved is almost nothing. They’re actually pretty weeknight friendly!

    Chimichurri Smashed Potatoes on baking sheet with silicone baking mat.

    Here’s what you’ll need to do:

    The first step is boiling the potatoes until they’re soft enough to easily pierce with a fork (and I do mean easily). Softer potatoes are easier to smash, so it’s better to err on the side of overcooking them versus trying to pluck them out of the pot too soon.

    The potatoes will be really hot at first, so allow them to cool for a few minutes after they’re drained. Then spread them on a baking sheet and get to smashing.

    Use a fork or a potato masher to press into the center of each potato until it begins to break open. The trick is to remove the fork just before it hits the bottom portion of the potato so everything still holds together. (It’s no big deal if some of the pieces fall apart during this process!)

    Once the potatoes are smashed, I like to brush them with grapeseed oil and sprinkle with a little salt and pepper before they go into the oven.

    The oil helps the potatoes get nice and crispy, and this is obviously what we’re after.

    Chimichurri Smashed Potatoes in brown ceramic dish with baking sheet behind it and small bowl of chimichurri sauce.
    Chimichurri Smashed Potatoes in baking sheet against grey background.

    Now we chimichurri.

    Don’t get me wrong. These smashed potatoes are delicious all on their own, but their flavor reaches a whole new peak with the addition of homemade chimichurri.

    Fresh herbs make anything feel more springy. There’s just something about all that green.

    Some people make chimichurri in the food processor, but I like to go au naturel and mix by hand. A knife and a whisk (or fork) are all you need to make a zippy and herbaceous chimichurri sauce out of fresh herbs, garlic, crushed red pepper, red wine vinegar, and olive oil.

    I also took the liberty of adding some hemp hearts for a boost of texture and essential omega fats. It may not be authentic to the chimichurri recipes from Argentina and Uruguay, but I had to give it my own little spin.

    Serve these Chimichurri Smashed Potatoes as a party app or on the side with your favorite protein. Either way, they're going to to make your day.

    📖 Recipe

    Chimichurri Smashed Potatoes in baking sheet against grey background.

    Chimichurri Smashed Potatoes

    Crispy baby yellow potatoes smashed and topped with a zippy and herbaceous homemade chimichurri sauce.
    5 from 2 votes
    Print Pin Save Saved! Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: gluten-free, Latin American, vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 4 people
    Author: Stephanie McKercher, RDN

    Ingredients

    Potatoes:

    • 12 baby potatoes (1 ½ pound)
    • 1 tablespoon grapeseed oil
    • Salt and pepper

    Chimichurri Sauce:

    • ¼ cup finely chopped parsley
    • ¼ cup finely chopped cilantro
    • ¼ cup red wine vinegar
    • 4 cloves garlic, minced
    • 1 tablespoon hemp hearts (optional)
    • ½ teaspoon crushed red pepper (reduce or omit for mild flavor)
    • Salt and pepper
    • ½ cup extra virgin olive oil

    Instructions

    Prepare the potatoes:

    • Boil potatoes in a large stockpot 30 minutes, or until easily pierced with a fork. While the potatoes are boiling, preheat oven to 450 degrees Fahrenheit and prepare a baking sheet.
    • Drain cooked potatoes and spread on prepared baking sheet to cool. Once potatoes are cool enough to touch, use the flat side of a fork or a potato masher to press into the center of each potato until it smashes. Remove the fork just before you reach the bottom of the potato to hold it together. Brush with grapeseed oil and sprinkle with salt and pepper.
    • Place baking sheet on the center rack of the oven and bake 30 minutes, or until the edges of the potatoes turn brown and crispy.

    Prepare the chimichurri sauce:

    • While the potatoes are cooking, prepare the chimichurri sauce. Whisk parsley, cilantro, red wine vinegar, garlic, hemp hearts (if using), crushed red pepper and salt and pepper. Stir in extra virgin olive oil and allow the sauce to sit at room temperature for at least 20 minutes.

    Serve:

    • Remove potatoes from the oven and transfer to a serving dish. Spoon chimichurri on top of each potato. Serve any remaining sauce on the side if desired.

    Notes

    If you prefer smooth and creamy chimichurri sauce, pulse in a food processor before spooning on top of the potatoes.
     
    Use this chimichurri sauce on tacos, grain bowls, or any roasted vegetable.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Do you like this recipe for Chimichurri Smashed Potatoes?

    Save it on Pinterest or share the link with a friend. You can also find more seasonal recipes like this one on my Instagram page.

    Title text reads, "Chimichurri Smashed Potatoes" with ceramic dish of gold potatoes topped with green chimichurri sauce.


    Try These Recipes Next:

    • Stack of no-bake energy bars with chocolate chips.
      Easy No-Bake Homemade Energy Bars with Oats
    • Spoonful of carrot lentil soup held over the bowl with herb and crushed red pepper garnish.
      Creamy Spiced Carrot and Lentil Soup
    • Thanksgiving sweet potato casserole with pecan crumble.
      Easy Vegan Sweet Potato Casserole with Pecans
    • Bowl of Creamy Pumpkin Curry served with rice, lime, and fresh herbs.
      One-Pot Tofu Pumpkin Curry with Coconut Milk
    8.2K shares
    • Share
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I accept the Privacy Policy

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • Square image of butter beans and greens in a meal prep container.
      31 Best Healthy and Easy Vegetarian Lunches for Work
    • Berry Coconut Water Smoothie in a glass topped with fresh berries and granola with a tub of So Delicious yogurt alternative behind it.
      Berry Coconut Water Smoothie
    • Yellow Split Pea Soup in a brown ceramic bowl with cream linen napkin.
      One-Pot Yellow Split Pea Soup
    • Yellow curry with rice (a vegetarian freezer meal) in a glass meal prep container.
      Vegetarian Freezer Meals
    • Easy Edamame Salad on a cream ceramic plate with wooden serving spoons.
      Easy Edamame Crunch Salad
    • Flat-lay of a notebook with a cup of matcha and a pink flower.
      Vegetarian Grocery List and Shopping Tips
    • Vanilla Matcha Lattes in white mugs.
      Vanilla Matcha Latte
    • Large salad platter with roasted chickpeas and vegetables.
      Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini

    Vegetarian Meal Prep:

    • Mediterranean Lentil Salad on a white plate.
      Mediterranean Lentil Salad with Feta and Mint
    • Overhead image of a rice salad with forbidden black rice, beans, and mango.
      Forbidden Black Rice and Beans with Mango
    • Chia seed pudding in a jar with mango, banana, and coconut.
      Overnight Mango Banana Chia Pudding with Coconut Milk
    • Square image of a block of pressed tofu on a plate.
      How to Press Tofu

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • FREE: 100+ Meal Prep Ideas
    • FREE: Grocery List
    • Meal Prep Ebook
    • Cookbook
    • Pinterest
    • Instagram
    • Facebook
    • Twitter
    • TikTok

    Health information is for educational purposes only. Nutrition facts are estimates only.

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2022 The Grateful Grazer, LLC