Description
Delightful crispy smashed potatoes paired with a vibrant chimichurri sauce, perfect for any gathering.
Ingredients
Scale
- 1 lb baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1 tsp oregano
Instructions
- Preheat the oven to 450°F (230°C). Meanwhile, bring a pot of salted water to a boil and add the baby potatoes. Cook them until tender, about 15-20 minutes.
- Drain the water and let the potatoes cool slightly.
- Place the cooled potatoes on a baking sheet and gently smash each potato using a fork. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until crispy and golden brown.
- In a bowl, combine parsley, minced garlic, red wine vinegar, crushed red pepper flakes, oregano, salt, and olive oil. Mix until fully combined.
- Drizzle the chimichurri sauce over the hot potatoes before serving.
Notes
Best served warm with extra chimichurri sauce on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg