Crispy Smashed Potatoes Recipe With Garlic Herb Chimichurri
Craving a side dish that's crispy on the outside, fluffy on the inside, and bursting with garlic and herb flavor? These crispy smashed potatoes are perfect with any meal, they're easy to make, and even easier to devour.
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Servings: 6 servings
Equipment
- 1 large pot of water cold or room temperature
- 1 large baking sheet oiled, or lined with parchment paper
- 1 potato masher, back of a fork or drinking glass to smash potatoes
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Smashed Potatoes:
- 2 pounds small potatoes yukon gold, baby reds or baby russet potatoes
- 1 tablespoon fine sea salt plus extra for seasoning
- 1 tablespoons olive oil
Garlic Herbs Chimichurri:
- ½ bunch fresh parsley about 1 ounce
- ½ bunch fresh mint about 1 ounce
- 3 green onions thinly sliced
- 1 jalapeño ribs and seeds removed and finely chopped
- 1 garlic clove minced
- ¼ cup (54 grams) extra virgin olive oil
- 2 tablespoon white wine vinegar red wine vinegar, or champagne vinegar
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean-up, or oil the baking sheet without parchment for extra crispy potatoes. Set aside.
- In a large pot add potatoes, ensuring they're covered with cold water by about an inch. Add a tablespoon of sea salt. Bring salted water to boil, then simmer until potatoes are just past fork-tender, about 15-20 minutes. Drain.2 pounds small potatoes, 1 tablespoon fine sea salt
- Place hot potatoes on baking sheet and press them down with a potato masher, back of a fork, or bottom of a measuring cup press down on the potatoes until about ¼-inch thick. Leave space between each potato to allow air to circulate and create crispy edges.
- Drizzle smashed potatoes with olive oil and fine sea salt. Roast in a single layer in hot oven for 20-30 minutes until edges turn golden and crispy.1 tablespoons olive oil
- Meanwhile, prepare the garlic herbs chimichurri. In a small bowl, whisk together the jalapeño, garlic, olive oil, vinegar, fresh lemon juice, lemon zest, honey, and sea salt. Add the parsley, mint and green onions and stir until combined.½ bunch fresh parsley, ½ bunch fresh mint, 3 green onions, 1 jalapeño, 1 garlic clove, ¼ cup extra virgin olive oil, 2 tablespoon white wine vinegar, zest of one lemon, 2 tablespoons fresh lemon juice, 1 teaspoon honey, ½ teaspoon fine sea salt
- Serve the crispy smashed potatoes hot out of the oven, and top with garlic herbs chimichurri either on top or on the side.
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Notes
- Small potatoes are best for crispy outside and tender, creamy inside. Large potatoes can be cut in half before boiling to ensure they cook evenly.
- A large rimmed baking sheet provides the best results, allowing heat to circulate and create crispy edges and crispy bottoms.
- For extra crispy potatoes, broil them for the final minute of roasting. Keep a close eye so they don't burn.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Simply reheat at 425°F until heated through.
- The chimichurri will keep in the fridge for a few days. It may start to brown over time.
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