Dairy Free, Food, Gluten Free, Recipes, RECIPES, Side Dishes, Snacks, VegetarianMlle Julesgluten-free, grain-free, nut-free, soy-free, sugar-free, potatoes, potato, crispy mashed, smashed, crunchy, chimichurri, homemade, herbamare, sea salt, spicy sea salt, A.VogelComment

Crispy Smashed Potatoes with Chimichurri

Dairy Free, Food, Gluten Free, Recipes, RECIPES, Side Dishes, Snacks, VegetarianMlle Julesgluten-free, grain-free, nut-free, soy-free, sugar-free, potatoes, potato, crispy mashed, smashed, crunchy, chimichurri, homemade, herbamare, sea salt, spicy sea salt, A.VogelComment
Crispy Smashed Potatoes with Chimichurri

These crispy smashed potatoes are a rustic and addictively delicious alternative to regular roasted potatoes. Oven-roasted until crispy on the outside with a soft interior, they're vegan and gluten-free, adding a lovely crunch without any frying. Topped with homemade Chimichurri, these make the best side dish!

Potatoes are often overlooked as a healthy and nutritious vegetable, but they're actually packed with essential nutrients like vitamin C, potassium, and fibre! These nutrients support our immune system, heart health, and digestion, and can help regulate blood sugar levels. Additionally, potatoes are a great source of energy, which is crucial for busy parents like myself! They're also low in fat and calories, making them a smart choice for maintaining a healthy weight.

And Chimichurri is seriously one of the most amazing sauces out there! It's so packed with flavour and herbs, it just makes everything taste better. You can use it as a dip, marinade, or dressing - it's that good! Plus, it's made with fresh ingredients like garlic, vinegar, and olive oil, so you know it's good for you too.

Crispy smashed potatoes with Chimichurri

Serves 4

INGREDIENTS 

For the Potatoes

*My secret to making these potatoes so flavourful is using Herbamare organic sea salt. It truly elevates the dish and is a must-have for your pantry! Use ‘JULES20’ for 20% off your purchase!

For the Chimichurri

  • 3 cups chopped herbs (I use equal parts fresh cilantro, parsley, basil, and mint)

  • 2 cloves garlic, minced

  • Zest and juice of 1 lemon (about 2 tbsp. Of lemon juice)

  • ½ - 1 red chilli very finely minced*

  • 3-4 tbsp. red wine vinegar 

  • ¾ cup - 1 cup olive oil 

  • Pinch of kosher salt and pepper 

  • 1 shallot, minced 

*If you don’t have any red chillies on hand, green jalapenos work as a great alternative!

INSTRUCTIONS

For the Potatoes

  1. Preheat oven to 400 F (200 C), and line a baking sheet with parchment paper.

  2. Bring a large pot of salted water to a boil and add the baby potatoes. Boil until the potatoes are cooked through, around 20 minutes. Drain and transfer to the baking sheet.

  3. Smash each potato with the bottom of a glass or a potato masher* and drizzle with 2 
tbsp. of olive oil. Sprinkle generously with coarse salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.

  4. Transfer smashed potatoes to a serving plate and drizzle with chimichurri, et voilà! 

For the Chimichurri

  1. Add all of the ingredients together and gently mix to combine. Taste and adjust the seasoning to your preference. 

NOTES:

*The more you smash to flatten the potatoes, the crispier they will be. If you want them really crispy then give them a good smash. If you want a more fluffy interior, then only smash to flatten slightly.

**Store in a sterilized jar with a good seal in the fridge for up to 4 days. 

BON APPETIT!

Photography by: Patricia Brochu