Crispy baby yellow potatoes smashed and topped with a zippy and herbaceous homemade chimichurri sauce.
Course Appetizer, Side Dish, Snack
Cuisine gluten-free, Latin American, vegan, vegetarian
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Stephanie McKercher, RDN
12baby potatoes(1 ½ pound)
Salt and pepper
¼cupfinely chopped parsley
¼cupfinely chopped cilantro
¼cupred wine vinegar
½teaspooncrushed red pepper(reduce or omit for mild flavor)
Salt and pepper
½cupextra virgin olive oil
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.
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.
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.
This recipe originally appeared on GratefulGrazer.com.