Smashed Potatoes With Chimichurri Crispy Argentine

If you are looking for the ultimate side dish that combines a satisfying crunch with a burst of fresh, herbaceous flavor, look no further than these Smashed Potatoes with Chimichurri. This dish takes the humble potato to new heights by boiling it until tender, smashing it flat to maximize surface area, and roasting it until it reaches a golden-brown shatter-crisp texture. Topped with a vibrant, zesty Argentine-style chimichurri, these potatoes offer a gourmet experience that works perfectly alongside a grilled steak or as the star of a vegetarian spread. Your kitchen will smell like a high-end bistro, and your guests will definitely ask for seconds.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 4 servings
• Difficulty: Easy

Nutrition values

• Calories: 245 kcal
• Protein: 4g
• Carbs: 32g

Why Make This Smashed Potatoes With Chimichurri Crispy Argentine

This recipe is a game-changer because it balances textures and temperatures perfectly. The potatoes provide a warm, earthy base with edges so crispy they rival the best French fries. The chimichurri adds a cold, acidic, and garlicky punch that cuts right through the richness of the olive oil. It is an impressive dish that requires very little active effort, making it ideal for both busy weeknights and weekend dinner parties. Plus, it is naturally vegan and gluten-free, so everyone at the table can enjoy it.

Ingredients

• 1.5 lbs Baby Yukon Gold potatoes
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Sea salt
• 1/2 teaspoon Black pepper
• 1 cup Fresh flat-leaf parsley, finely chopped
• 3 cloves Garlic, minced
• 2 tablespoons Red wine vinegar
• 1/2 cup Extra virgin olive oil (for the sauce)
• 1 teaspoon Dried oregano
• 1/2 teaspoon Red chili flakes
• Salt and pepper to taste

Directions

Step 1: Boil the Potatoes

Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15 to 20 minutes, or until they are fork-tender. Drain them thoroughly and let them sit in the colander for a few minutes to allow excess steam to escape.

Step 2: Smash and Season

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the dried potatoes on the sheet, leaving space between each one. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about half an inch thick. Drizzle with 3 tablespoons of olive oil and sprinkle with sea salt and black pepper.

Step 3: Roast Until Crispy

Slide the baking sheet into the oven and roast for 25 to 30 minutes. Flip the potatoes halfway through the cooking time to ensure both sides get evenly browned and crispy. You want the edges to look deep golden and feel firm to the touch.

Step 4: Prepare the Chimichurri Sauce

While the potatoes roast, prepare the Argentine chimichurri. In a medium bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, dried oregano, and red chili flakes. Slowly whisk in the 1/2 cup of olive oil. Season with salt and pepper to taste. Let the sauce sit at room temperature to allow the flavors to meld.

Step 5: Plating and Serving

Remove the potatoes from the oven once they are perfectly crisp. Arrange them on a serving platter while they are still piping hot. Spoon the fresh chimichurri generously over the top of each potato. Serve immediately while the contrast between the hot potatoes and cool sauce is at its peak.

Expert Tips for Perfect Smashed Potatoes With Chimichurri Crispy Argentine

To get the absolute best results, make sure your potatoes are as dry as possible before you put them in the oven. Water is the enemy of crispiness! Also, do not skimp on the oil; it is what creates that fried-like exterior in the oven. For the chimichurri, try to chop the parsley by hand rather than using a food processor. Hand-chopping prevents the herbs from turning into a paste and maintains that beautiful, rustic texture that defines a traditional Argentine sauce.

Delicious Variations

You can easily customize this dish to suit your palate. If you love cheese, sprinkle some grated Parmesan or crumbled feta over the potatoes during the last five minutes of roasting. For a spicier kick, add a finely diced fresno chili to the chimichurri. If you prefer a citrusy note, swap the red wine vinegar for fresh lemon juice and add a bit of lemon zest to the garnish. You can also use sweet potatoes for a different flavor profile, though they won’t get quite as crispy as Yukon Golds.

Frequently Asked Questions

Which potatoes are best for smashing?

Baby Yukon Gold potatoes are the best choice. They have a creamy interior and a thin skin that crisps up beautifully. Red bliss potatoes also work well, but they are slightly more waxy.

Can I make the chimichurri in advance?

Yes, you can make the chimichurri up to 24 hours in advance. In fact, the flavors often improve after sitting for a few hours. Keep it in an airtight container in the refrigerator, but bring it to room temperature before serving.

How do I store leftovers?

Store leftover potatoes and sauce separately in the fridge. The potatoes will lose their crunch, but you can revive them by reheating them in an air fryer or a hot oven for a few minutes. Avoid the microwave if you want them crispy.

Do I need to peel the potatoes?

No, you should definitely leave the skins on. The skins provide the structure for the “smash” and become the crispiest part of the dish after roasting.

Can I use dried parsley for the sauce?

It is highly recommended to use fresh parsley. Dried parsley lacks the vibrant color and punchy flavor necessary for an authentic chimichurri sauce.

Conclusion

These Smashed Potatoes with Chimichurri are a testament to how simple ingredients can create an extraordinary meal. The combination of the salty, crunchy potato and the herbaceous, tangy sauce is nothing short of addictive. Whether you are serving this at a summer barbecue or a cozy winter dinner, it is a versatile dish that never fails to impress. Give this recipe a try tonight and experience the bold flavors of Argentina in your own home!

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