Ingredients
Scale
- 1.5 lbs Baby Yukon Gold potatoes (uniform size)
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- For the Chimichurri:
- 1 cup Fresh flat-leaf parsley, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Red wine vinegar
- 1/4 cup Extra virgin olive oil
- 1/2 teaspoon Red pepper flakes
- Salt and pepper to taste
Instructions
- Place your baby potatoes in a large pot and cover them with cold salted water. Bring the water to a boil and cook the potatoes for about 12 to 15 minutes. You want them to be fork-tender but not falling apart. Drain the potatoes and let them steam dry for 5 minutes; this step is crucial for maximum crispiness.
- Place the dried potatoes on a flat surface or directly on your air fryer tray. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2 inch thick. Be careful not to smash them so hard that they completely break apart. You want the edges to be jagged and thin.
- Drizzle the smashed potatoes with olive oil and sprinkle generously with garlic powder, salt, and pepper. If using an air fryer, set it to 400°F (200°C) and cook for 15 to 20 minutes. If using an oven, roast at 425°F (220°C) for 25 to 30 minutes. Flip them halfway through the cooking time to ensure both sides get that golden-brown crunch.
- While the potatoes are crisping up, whisk together the chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a small bowl. Season with salt and pepper. Let the sauce sit for at least 10 minutes to allow the flavors to meld together beautifully.
- Remove the potatoes from the air fryer once they are deep golden brown and audibly crunchy. Arrange them on a serving platter while they are still piping hot. Drizzle the fresh chimichurri sauce generously over the top and serve immediately.
- Cook Time: 45 minutes