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Chimichurri Smashed Potatoes

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Chimichurri Smashed Potatoes

Where have these been all my life? I guess all that matters is that they are here now and they are FREAKING PHENOMENAL. There is just something about a saucy, crispy potato.

Chimichurri is the ultimate sauce vibe. It’s from Argentina and Uruguay and made with fresh parsley, garlic, oregano, vinegar, olive oil, and sometimes a bit of red pepper flakes or jalapeño. This sauce packs a serious flavor punch—garlicky, tangy, and just a hint spicy! It’s the BFF to your grilled meats or veggies, in this case, these smashed potatoes.

I served these with my Filet Mignon Skewers and Greek Pasta Salad on the side. YUM!

Brocc Your Body

AUTHOR: broccyourbody

Chimichurri Smashed Potatoes

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Ingredients

Chimichurri Sauce

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

Smashed Potatoes

Potatoes of choice, I used red
2 tbsp olive oil
Salt

Instructions

Chimichurri Sauce

Combine all ingredients in a food processor or blender.

Potatoes

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).

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