Smashed Potatoes with Chimichurri Sauce
Smashed crispy potatoes with creamy Chimichurri sauce. This garlicky herb sauce goes with just about everything and is a great way to use up leftover parsley.
Ingredients
- 2 pounds Dutch yellow baby potatoes, or any small potato
- 1 tbsp. olive oil, or cooking spray
- 2 cups fresh parsley plus more for garnish
- 2 scallions, roughly chopped
- 4 cloves garlic
- 1/4 cup olive oil
- 1 tbsp. fresh lime juice
- 1 avocado, peel and pit removed
- salt/pepper to taste.
Instructions
- Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 20 minutes or until fork tender.
- Preheat the oven to 450 degrees F.
- Drain the potatoes, place on a lightly sprayed baking sheet and smash down to flatten, using either a potato masher or back of a wooden spoon.
- Spritz a little oil or cooking spray over the potatoes and sprinkle with salt and pepper.
- Bake for 20-25 minutes until golden brown and crispy.
- While the potatoes are cooking, make the sauce.
- Place the parsley, scallions, 4 cloves of garlic, olive oil, and lime juice in a food processor or high powered blender until finely chopped.
- Add in the avocado and a generous pinch of salt and pepper and blend until just combined.
- After the potatoes come out of the oven, drizzle with sauce and garnish with parsley and minced scallions.
Nutrition
Serving: 1servingCalories: 283kcalCarbohydrates: 32gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 24mgPotassium: 932mgFiber: 6gSugar: 2gVitamin A: 1778IUVitamin C: 62mgCalcium: 57mgIron: 3mg