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Garlic Smashed Potatoes with Chimichurri Sauce

Move over baked potatoes, smashed potatoes are the new kid in town!

Ingredients

  • 1.5 lbs fingerling potatoes
  • 2 tbsp safflower oil or other heat tolerant cooking oil
  • 1 tbsp garlic crushed
  • 1 tsp salt
  • chimichurri sauce

Instructions

  • Carefully wash the potatoes. Leave the skins intact.
  • Preheat the oven to 400º.
  • Set up a steamer basket in a large stockpot with 1-2” of water in the bottom. Bring to a boil. Add the fingerling potatoes and steam for ~20 minutes until the potatoes can easily be pierced with a fork.
  • Prepare a baking sheet with parchment paper or a silicone baking mat. Arrange the steamed potatoes on the sheet, allowing for space between each potato.
  • Using a potato masher, smash the potatoes until they are ~ ½” thick.
  • Drizzle with the safflower oil and evenly distribute the crushed garlic. Sprinkle with the salt.
  • Bake on the middle rack for 40-45 minutes until the potatoes’ edges are browned and crispy.
  • Serve with chimichurri sauce, following the recipe linked above to make fresh if required.

Notes

This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here