Crispy Smashed Red Potatoes Recipe with Chimichurri Sauce
Slightly smashhed boiled red potatoes are covered with fresh, bright chimichurri sauce and baked until crispy. Cilantro and parsley with a little bit of spice are the highlight of the marinade for these potatoes. Delicious and the perfect side dish for any meal.
Combine red onion, chilies, garlic, vinegar, and 1 teaspoon salt in a medium bowl. Mix together and let sit for about 10 minutes.
Add cilantro, parsley, oregano, pepper and stir to combine. Add oil slowly whisking with a fork. Taste and add more salt and pepper if desired.
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.
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.
*Adjust amount of chilies used to your taste and the type of chili you use. I would suggest using