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Chimichurri Smashed Potatoes

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Chimichurri Smashed Potatoes

A tasty herby potato snack or side dish!
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Course Snack
Cuisine American

Equipment

  • baking tray
  • small bowl
  • pot
  • Oven

Ingredients
  

  • 2 lbs new potatoes (any color)
  • salt & pepper to taste
  • 8 tbsp olive oil
  • 1 large bunch fresh flat-leaf parsley
  • 3 cloves garlic finely chopped
  • 1 small shallot finely chopped
  • 1 tsp dried oregano
  • 3 tbsp red wine vinegar

Instructions
 

  • Cooking Instructions 
    STEP 1
    Add the potatoes to a pan of cold water. Bring the water to a boil then cook the potatoes for 15- 20 minutes or until the potatoes are soft. Transfer the potatoes to a baking tray then smash with a potato masher and leave to cool. (make sure you use a large baking tray so you’ve got enough space to smash the potatoes.)
    STEP 2
    Preheat the oven to 200°c / 430°f. Season the potatoes with generous pinches of salt and pepper and drizzle with olive oil. Then roast for 30 - 40 minutes or until golden and crispy.
    STEP 3
    Meanwhile, to prepare the chimichurri, add the parsley, garlic, red chili, shallot, dried oregano, red wine vinegar and large pinches of salt and pepper to a mixing bowl, along with 6 Tbsp of olive oil. Stir to combine. (Taste the chimichurri dressing as you go and the ingredients to your taste. Add more chili if you like it hot or less vinegar if you prefer it less tangy.)
    STEP 4
    Remove the potatoes from the oven and drizzle the chimichurri all over. 
Keyword Garlic, herbs, potatoes, Vegetables
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