Crispy Smashed Red Potatoes
Looking for an easy potato recipe with tons of flavor? These smashed red potatoes are it! Tender boiled potatoes are smashed and then baked in the oven with an easy homemade chimichurri sauce. These red smashed potatoes make a tasty side dish for dinner or great party appetizer!
Servings 4 people
Calories 332kcal
Ingredients
Chimichurri Sauce
- ¼ cup red onion finely diced
- ¼-½ teaspoon crushed red pepper
- 2 cloves garlic finely chopped
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ¼ cup cilantro finely chopped
- 2 tablespoons flat leaf parsley finely chopped
- 1 tablespoon fresh oregano finely chopped
- ½ cup extra virgin olive oil
- black pepper to tastee
Potatoes
- 1 pound small red skinned potatoes
Instructions
Make Chimichurri Sauce
- Combine red onion, crushed red pepper, garlic, vinegar, and 1 teaspoon salt in a medium bowl. Mix together and let sit for about 10 minutes.¼ cup red onion, ¼-½ teaspoon crushed red pepper, 2 cloves garlic, ¼ cup red wine vinegar, ½ teaspoon salt
- Add cilantro, parsley, oregano, and stir to combine. Add oil slowly whisking with a fork. Taste and add more salt and pepper if desired.¼ cup cilantro, 2 tablespoons flat leaf parsley, 1 tablespoon fresh oregano, ½ cup extra virgin olive oil, black pepper
Prepare the Potatoes
- Preheat oven to 450 degrees F.
- Place potatoes in pot and cover with water. Bring to a boil and you can easily prick with a fork and they are tender. Drain well.1 pound small red skinned potatoes
- Place potatoes on a baking sheet and smash down lightly with a fork or glass so they break open just a bit.
- Drizzle chimichurri onto each smashed potato and if needed use a pastry brush to spread it over the entire surface of the potato. Sprinkle the tops with a bit of salt and pepper.
- Place into the hot oven and cook for 20-25 minutes until they start to get brown and crispy on top and bottom. Turn halfway through cooking time and add a bit more chimichurri to other side of potatoes.
- Remove from oven and drizzle with remaining chimichurri sauce before serving.
Notes
- Skip the chimichurri. Brush the potatoes with olive oil and add salt and pepper or your favorite seasoning blend to the potatoes after smashing them.
- Chopping the herbs. Place them on your cutting board in a tight pile, almost as if the leaves are stacked on top of each other. Then use your knife to chop then into small pieces. For a finer chop, leave the tip of the knife on the cutting board and use a rocking motion with the knife to finely chop the herbs. I often set the empty hand (the one without the knife) on top of the knife for stability. Just be careful of your fingers and keep them out of the way of the blade to prevent any accidents.
- Finely dice the onions and garlic. You want the sauce to be chunky but small diced pieces are best.
- Make chimichurri sauce a few hours ahead of time. If you can this will allow the flavors to meld together even more.
- Don’t over cook the potatoes when boiling them. You want them cooked yet still firm. That way when you smash them they hold together.
Nutrition
Calories: 332kcal | Carbohydrates: 21g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Sodium: 315mg | Potassium: 576mg | Fiber: 3g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg