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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

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Kate Friedman (Herbivore's Kitchen)

Herbivore's Kitchen is a vegan-friendly food blog, featuring a wide variety of plant-based recipes – everything from veganized old-favorite comfort foods to quick and healthy family dinners. Owner and Author of the blog Kate Friedman lives in the Colorado mountains and enjoys making vegan meals for her family, studying up on food science, and spending time in the outdoors.