Crispy Smashed Chimichurri Potatoes
These crispy potatoes are so crunchy and flavorful when paired with chimichurri sauce!
Crispy Smashed Chimichurri Potatoes
These crispy potatoes are so addicting. You can make them as a side dish or even as an appetizer. Whatever you decide just be warned you will eat them all! Making smashed potatoes requires some time since you do have to boil the potatoes first, then smash and then bake so just be prepared for that ahead of time.
Ingredients
- 1.5 lbs Baby Gold Potatoes
- 1 cup Chimichurri Sauce
Instructions
- First, lets cook the potatoes. Bring a pot of water to boil and add the potatoes. Cook potatoes until soft - around 30 minutes. It's ok if the skin splits!
- Preheat oven to 390 f
- Once the potatoes are done cooking, strain and let them cool down for a few minutes.
- Place potatoes on a baking sheet. You can use the back of a spoon or even a cup and gently smash the potatoes. The thinner you smash them the crispier they will get. If some potatoes break apart, just kind of press them back together to try and keep as one piece.
- Drizzle each potato with chimichurri. Make sure the entire top is well coated as the oil from the sauce will help crisp it up.
- Bake for about 45-50 minutes or until crispy.