Name: Smashed potatoes with chimichurri
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2kg red baby potatoes; 2 tsp garlic salt; 2 Tbsp olive oil; Freshly ground black pepper, to season; Chimichurri; ⅓ cup extra virgin olive oil; 2 Tbsp red wine vinegar; ¼ cup finely chopped flat-leaf parsley leaves; 2 Tbsp finely chopped coriander; 3 green spring onions, thinly sliced; 1 green chilli, deseeded, finely chopped; Sea-salt flakes and freshly ground black pepper, to season

Smashed potatoes with chimichurri

Crispy spuds topped with a classic Argentinian sauce.

Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Boil, smash and roast your way to crispy spuds, then top with a classic Argentinian sauce – here used as a salsa. Yum!

Looking for more sensational side dishes for Christmas day?

Ingredients

2kg red baby potatoes

2 tsp garlic salt

2 Tbsp olive oil

Freshly ground black pepper, to season

Chimichurri

⅓ cup extra virgin olive oil

2 Tbsp red wine vinegar

¼ cup finely chopped flat-leaf parsley leaves

2 Tbsp finely chopped coriander

3 green spring onions, thinly sliced

1 green chilli, deseeded, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

Method

Preheat oven to 180°C fan- forced (200°C conventional). Line 2 large oven trays with baking paper.

Put potatoes in a stockpot and cover with cold water. Bring to the boil. Boil, uncovered, for about 10-12 minutes, or until just tender. Drain. Cool slightly.

Working with one at a time, flatten potatoes with back of a spoon or lightly with a potato masher.

Arrange potatoes in a single layer on prepared trays. Sprinkle with garlic salt. Drizzle evenly with oil. Season with pepper.

Roast for 25-30 minutes, swapping trays halfway through, or until potatoes are golden and crisp.

Meanwhile, to make chimichurri, combine all ingredients in a bowl and mix well. Season.

Arrange potatoes on a platter and top with chimichurri. Serve.

Cook’s tips:

You can boil and smash the potatoes several hours ahead of serving, and cover until ready to roast.
Make chimichurri up to one day ahead and store in an airtight container in the fridge.

You may also like

Best potatoes for potato salad

23 best edible Christmas gifts

16 easy Christmas recipes

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Related stories