Name: Crispy Smashed Potatoes With Chimichurri Dressing
Prep time: 65 min
Total time: 65 min
Yield: 6 servings
Ingredients: 3 lb(s) mini Yukon Gold potatoes, about golf ball-size; ¼ cup salt; ¼ cup olive oil, plus more as needed; Kosher salt and freshly ground black pepper; Chimichurri, recipe follows; 2 cloves garlic, finely chopped; ¼ bunch cilantro, finely chopped; ¼ bunch parsley, finely chopped; ½ cup olive oil; Kosher salt

A shot of Molly Yeh's crispy smashed potatoes in a casserole dish, drizzled with chimichurri sauce — Food Network

Prep Time

1h 5 min

Yields

6 servings

These perfectly spiced spuds are baked to a golden brown for a perfect crunchy bite.

ingredients

lb(s) mini Yukon Gold potatoes, about golf ball-size

cup salt

cup olive oil, plus more as needed

Kosher salt and freshly ground black pepper

Chimichurri, recipe follows

Chimichurri

cloves garlic, finely chopped

bunch cilantro, finely chopped

bunch parsley, finely chopped

cup olive oil

Kosher salt

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400ºF.

Step 2

Add the potatoes and ¼ cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.

Step 3

Add ¼ cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.

Step 4

Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.

Step 5

Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.

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Crispy Smashed Potatoes With Chimichurri Dressing

ingredients

Chimichurri

directions

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