March 30, 2015
Smashed Potatoes with Chimichurri Sauce

Crispy Smashed Potatoes with Creamy Chimichurri Sauce! You’ll want to bring this to your next cookout or potluck! Vegan and Gluten-Free.Crispy Smashed Potatoes with Creamy Chimichurri Sauce! You'll want to bring this to your next cookout or potluck! Vegan and Gluten-Free | www.delishknowledge.com

Crispy smashed potatoes with creamy chimichurri sauce. Try saying that 5 times fast.

These potatoes are making me want to fast track it to summer, where I can show up to BBQs and potlucks with a giant plant of these. Crispy, smashed fritters drizzled with the best part about this dish –> creamy chimichurri sauce.

Yup, third sauce in a week. Clearly I have a preferred way of eating: anything and everything + sauce.

Crispy Smashed Potatoes with Creamy Chimichurri Sauce! You'll want to bring this to your next cookout or potluck! Vegan and Gluten-Free | www.delishknowledge.com

I think this recipe is also a testament to the idea that healthy eating doesn’t have to be difficult. OK, I honestly hope that this blog is a testament to the idea that healthy eating doesn’t have to be difficult, and this recipe is a shining example.

When I meet with clients, I focus on quick cooking tips that they can use to transform a variety of dishes. You don’t have to be a chef to know how to cook healthy food. I am most certainly not a chef (although I play one on TV). However, I’ve picked up enough kitchen know-how through the years to feel both comfortable and confident in my cooking. Crispy Smashed Potatoes with Creamy Chimichurri Sauce! You'll want to bring this to your next cookout or potluck! Vegan and Gluten-Free | www.delishknowledge.com

Tip #1: Learn the swaps. You guys know I’m all about the swaps (and the sauces…just saying).

Want a savory cheesy sauce without the cheese? Ton of options here: sweet potatoes, cashews, or cauliflower.

Craving a creamy dessert without the cream? Hello, coconut milk.

And, of course, if you want to omit the sour cream and mayo from traditional dishes- turn to the avocado. Similar texture, better fats.

Once you learn the ratios, transitioning from not-so-healthy dishes to better-for-you-ones is much easier. This creamy chimichurri sauce is a take on my mom’s steak sauce, swapping in the avocado for mayo and swapping in crispy, smashed potatoes for the meat. Place everything in a blender, and you’ve got an incredibly flavorful sauce that will elevate anything you put it on. Save any extras for a sandwich spread later in the week.
Crispy Smashed Potatoes with Creamy Chimichurri Sauce! You'll want to bring this to your next cookout or potluck! Vegan and Gluten-Free | www.delishknowledge.com

While I have no problem scarfing down potatoes of any kind, smashed potatoes like this might be my favorite way of serving them. I first had potatoes like this at a wedding a few years ago and promptly ran up to the caterer to ask how she prepared them. See? I get my kitchen-know-how anyway I can get it, fancy wedding dinner or not.

I love when things are easy! Just boil, smash with a potato masher (can also use the back of a wooden spoon or spatula), and bake until crispy. Ta-da! You’ve now got the perfect canvas for soaking up all the sauce.

For a complete meal, I think these potatoes would be great with a big salad or a veggie burger on the grill.

Summer, I’m coming for ya.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Crispy Smashed Potatoes with Creamy Chimichurri Sauce! You'll want to bring this to your next cookout or potluck! Vegan and Gluten-Free | www.delishknowledge.com

Smashed Potatoes with Chimichurri Sauce

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 lbs. potatoes 1x
  • Category: side dish, vegetable, sauce,

Description

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.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 lbs. potatoes 1x
  • Category: side dish, vegetable, sauce,
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 lbs. potatoes 1x
  • Category: side dish, vegetable, sauce,
Scale

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

  1. 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.
  2. Preheat the oven to 450 degrees F.
  3. 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.
  4. Spritz a little oil or cooking spray over the potatoes and sprinkle with salt and pepper.
  5. Bake for 20-25 minutes until golden brown and crispy.
  6. While the potatoes are cooking, make the sauce.
  7. Place the parsley, scallions, 4 cloves of garlic, olive oil, and lime juice in a food processor or high powered blender until finely chopped.
  8. Add in the avocado and a generous pinch of salt and pepper and blend until just combined.
  9. After the potatoes come out of the oven, drizzle with sauce and garnish with parsley and minced scallions.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

9 comments
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  1. I’m making these for Easter dinner. I may need to make a batch before Sunday just to make sure they taste perfect ; )

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