Did you think I forgot about these INSANELY delicious Chimichurri Smashed Potatoes I posted on my stories the other day?! Because I did. I meant to post them literally one week ago but I forgot. All that matters is that they are here now and they are FREAKING PHENOMENAL. Mitch literally re-proposed to me after trying them… so if you’re trying to get wifed up…
Chimichurri Smashed Potatoes
- 1 small shallot
- 1 small jalapeno
- 3 cloves garlic
- 1/2 cup red wine vinegar
- 1/2 cup cilantro
- 1/4 cup flat leaf parsley
- 2 tbsp fresh oregano
- 3/4 cup high quality olive oil
- pinch of salt
- potatoes of choice
- 2 tbsp olive oil
Combine all ingredients in a food processor or blender.
Pierce your potato of choice (I did small red potatoes) and microwave until they are soft, but still slightly crunchy. I did it for about 8 minutes.
Place on a baking sheet and smash them down with either a potato masher or the bottom of a glass. Drizzle with olive oil and some salt then bake for another 10-15 minutes at 425 degrees. They are done when they are golden brown on top.
Brush with the Chimichurri and serve! I made filet mignon skewers on the grill and my Greek pasta salad on the side (on the blog).