Smashed Potatoes with Chimichurri
Name one thing better than crunchy potatoes. I’ll wait.
These perfectly crispy smashed potatoes served up with a vibrant chimichurri are the ultimate duo and they’re here to steal the show at your next dinner party / barbecue / weeknight meal / snack time - you name it!
Wanna know the secret to perfect crispy potatoes every time? I got you!
Par-cook the potatoes before roasting
Want fluffy potatoes on the inside and a crunchy skin on the outside? Boil your spuds before you roast them, and let them dry out for five minutes before you lightly coat them in oil. This ensures that your potatoes will be pillowy clouds with the perfect crunch.
Don’t go crazy with the oil
Too much oil will cause your potatoes to be soggy and sad, and we don’t want that! Evenly coating the potatoes in oil before we smash them helps to ensure that our spuds are nice and crispy all over. For this recipe I’m using my fave Uvoila Grapeseed Oil because it has a lovely neutral flavour and it’s perfect for roasting vegetables.
Be Patient
I know it’s a process to boil, smash and roast the potatoes, but trust me though, it’s totally worth the wait! You’ll be rewarded with these outstanding smashes potatoes and a tasty chimichurri to match.
More Delish Recipe Ideas
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More Delish Recipe Ideas 〰️
Thanks Uvoila!
This recipe has been sponsored by my mates at Uvoila Grapeseed Oil!
As a nutritionist, I recommend using cooking oils that are predominantly made up of polyunsaturated fatty acids, and Uvoila is a great option for this.
Grapeseed oil is also a source of vitamin E and polyphenols, which play a role in reducing inflammation in your body. Altogether, this makes grapeseed oil a great choice for supporting your heart health.
Crispy Smashed Potatoes with Chimichurri
Ingredients
- 1kg baby potatoes
- 1/4 cup Uvoila Grapeseed Oil
- Salt and pepper
- One french shallot
- 2 garlic cloves
- 1 large long red chilli
- Zest and juice of 1 lime
- 1 teaspoon honey
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
- 2 bunches of parsley
- 1/2 cup Uvoila Grapeseed Oil
- Salt + pepper
Instructions
- Preheat the oven to 220C (200C fan-forced).
- Place the baby potatoes into a large pot. Cover with water, add 1 teaspoon of salt and bring to the boil.
- Once the water is boiling, cook the potatoes for 10-12 minutes until just tender.
- Drain the potatoes and let them sit and dry in a colander for 5 minutes. This helps the potato skins to crisp up.
- Tip the potatoes back into the empty pot. Drizzle with Uvoila grapeseed oil and season with salt and pepper.
- Toss the potatoes gently until they are evenly coated with oil.
- Spread the potatoes out across two large non-stick baking trays. Use a glass to press the potatoes down until the skin splits.
- Bake for 30-35 minutes, until the potatoes are golden and crispy.
- While the potatoes bake, make the chumichurri.
- Mince the shallot and the garlic, then place into a medium-sized mixing bowl.
- I like to use a microplane for this, but you can also use a knife.
- Halve and deseed the chilli. Slice the chilli into thin strips lengthways, then line the strips up beside one another and chop along the strips to finely dice the chilli. Add the chilli to the bowl.
- Add the lime zest, lime juice, honey, salt and red wine vinegar to the bowl and mix everything together. Set aside.
- Wash the parsley thoroughly, then pick the parsley leaves from the stems. Finely chop the parsley leaves before adding them to the bowl with the other chimichurri ingredients.
- Add the Uvoila grapeseed oil, then stir to combine.
- Serve the smashed potatoes with a spoonful of chimichurri on top.
- Store the chimichurri in an airtight container in the fridge for up to a week. It's also a great addition to grilled meats and vegetables, or can be used similarly to a salad dressing.
