These roasted chimichurri potatoes are crispy on the outside and tender on the inside. Topped with chimichurri sauce, they make an easy and lively side dish for any meal.
If I had known smashed potatoes were THIS good, I’d have made them long before now.
Mashed, baked, scalloped…I simply have never met a potato dish didn’t like. Have you ever made roasted smashed potatoes? This was a first for me. And most certainly not the last little little golf ball sized potato I’ll ever smash.
And if potatoes rule around your house, like they do here, you’re going to love this version of roasted smashed potatoes. The great part about this Chimichurri Potatoes recipe is that it’s easy and, not to mention, exciting in flavor.
How To Make Roasted Smashed Chimichurri Potatoes
The process was simple. I bought a pound and a half of Yukon Gold mini potatoes. Boiling them in a pot of salted water, it only took about 20 minutes to get the potatoes fork tender.
The next step was to move them on a sheet pan, and with a fork, smash the potatoes until they partially break apart. Don’t crush them. Drizzled with some olive oil, I let them roast for about 30 minutes.
Once they were done, I doused them with some Chimichurri sauce and dug in. The texture is what makes this side dish so special. They’re fluffy on the inside but crispy on the outside. Say hello to delicious.
What Is Chimichurri Sauce
Chimichurri is an uncooked sauce used both in cooking or as a condiment for grilled meats and in this case, roasted potatoes. It’s originally from Argentina. Made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar its flavor is lively and exciting.
I first fell in love with it years ago when I had it in a traditional manner served over Grilled Flank Steak. And more recently, I’ve used it to make Chimichurri Shrimp.
Its delightful combination of flavors simply blows me away.
For the maiden voyage of this roasted potatoes recipe, I served it with one of my favorite chicken thigh recipes. Roasted Lemon Chicken Thighs. Both dishes are bright with flavor and a good compliment to each other.
And the best part – they’re both sheet pan recipes for easy clean-up.
What To Serve With Smashed Chimichurri Potatoes
This would make a great side dish for:
- San Juan Grilled Flank Steak
- Ina Garten Sliders with Gruyere and Arugula
- Ancho Chile Lime Chicken Kabobs
- Chicken Chorizo Burgers
- Lemon Lime Salmon with Lemon Butter
Recipe for Smashed Chimichurri Potatoes
I hope you give this chimichurri potatos recipe a try, and if you do, please come back and give the recipe a star rating.
More Potato Side Dish Recipes
- Zucchini and Potato Skillet with Thyme
- Scalloped Potatoes with Green Chile
- Old Fashioned Classic Potato Salad
- Slow Cooker Baked Potatoes
During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. They add a splash of color to your Summer entrees.
And don’t miss my Side Dish Category, you’ll find tons of side dish ideas for that favorite main course including the most popular side dish on my site, Broccoli Cheez Whiz Casserole. And one of our favorite potato side dishes for Golden Parmesan Crusted Potatoes.
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Roasted Smashed Chimichurri Potatoes
Ingredients
- 1 ½ pounds Yukon Gold potatoes small potatoes
- ⅛ cup salt
- ¼ cup olive oil
- salt and freshly ground black pepper
- For the Chimichurri
- ½ cup red onion minced
- ⅓ bunch parsley finely chopped
- 1 tablespoon oregano fresh, chopped
- 1 tablespoon garlic minced
- 3 tablespoons Red Wine Vinegar
- ½ teaspoon crushed red pepper
- 1 tablespoon lemon zest
- ⅓ cup extra virgin olive oil
- 1 teaspoon coarse salt
- ⅓ teaspoon black pepper
Instructions
- For the Chimichurri:
- Mix chimichurri ingredients in a bowl and let stand at room temperature for at least 15 minutes.
- Preheat the oven to 400 degrees F.
- Add the potatoes and ⅛ cup salt to a large saucepan. Bring to a boil and then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Drain the potatoes.
- Add ¼ cup oil to a baking sheet and spread it around. Gently transfer potatoes to the baking sheet. Shake the pan back and forth so the potatoes roll in the oil.Smash the potatoes with the back of a fork. Don't crush them, just smash them until they break open. Drizzle with more oil and season with salt and pepper.
- Bake the potatoes for 30 minutes or until they're starting to turn golden brown on the top. Transfer the potatoes to a serving platter and drizzle on the chimichurri sauce.
Nutrition
Chimichurri Potatoes … It’s What’s For A Side Dish
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann, smashed potatoes have never looked and sounded so good to me as this version! Going on my must-make-soon list. Of course, I have to leave the garlic out (allergic), but I know this will be plenty flavorful without it.
I love smashed potatoes and this one looks so good. I loved the flavor of chimchuri added here
Hi Lathiya. Thanks for stopping in and the comment. I hope you give this recipe a try, and let me know what you think. They were most certainly popular around here.
Such a great idea, Chimichurri is one of my all-time favorite flavors and I’m sure it just sings with roasted potatoes! Thanks so much for sharing 🙂
Thanks Angela and thanks for stopping in and the comment. Hope you give them a try.
Love the idea of using Chimichurri as the seasoning… awesome!
Thanks so much Simone.
I’ve eaten smashed potatoes but never made them. But I will! Yours look wonderful. Love the idea of serving them with Chimichurri sauce — I love that stuff! Neat recipe — thanks.
I’m a Chimichurri fan John. I just couldn’t resist trying it on potatoes. 🙂
This looks amazing! I’ve never made smashed potatoes before. Will try the recipe this weekend!
Hi Nart Thanks for stopping in and the comment Let me know what you think of the recipe. Enjoy
Yellow potatoes are so smooth, I can just see how wonderful they will turn out when smashed and topped with this condiment. The photos look so rustic and yummy, I can’t wait to have them on my own counter and ready to eat soon!
This looks absolutely delicious and so simple to make!
Thanks Jennifer. It is delicious and simple, and a crowd pleaser.
thats such a gorgeous summer side dish. Looks delicious
Thanks so much Aimee 🙂
Any recipe with Yukon Gold potatoes in the ingredients is a winner in my book! Can’t’ wait to try this recipe.
I whole heartedly agree with that. Love Yukon Golds. Thanks for stopping in and the comment.
Ooooh these looks delish! I can already see them served warm over a bed of mixed leaves for a warm salad… Pinned and ready to be served at the soonest occasion, thanks a lot for the inspiration!
Isabel, I love that idea! Thanks for stopping in and the comment.
Your smashed potatoes look delicious. We’ve never made them with Chimichurri sauce, I bet they are amazing! My family is going to be thrilled when I try this new take on one of their favorite potato side dishes 🙂
Hi Nicole. Thanks for stopping in and the comment. Let me know how you like those potatoes.
Great idea! Chimichurri is one of my favorite sauces and I cant wait to try this. I do make these (but call them crash potatoes) and they’re a favorite. I usually top them with chopped herbs, black pepper, a drizzle of EVO and a pinch of Parmesan. Beautiful photos.
We do a similar version on the grill so I’m sure I would really like these, especially with the addition of chimichurrri
I’ll have to try the grill next time.
Nice new look Lea Ann! Love the look and the lay out.
OK, so I’ve never roasted smashed potatoes either, but yours are quite inspirational. the addition of the chimichurri sounds wonderful and I can literally taste it. Just got home from supper at a Columbia restaurant and my ribeye had a yummy chimichurri on it. 🙂 This is a keeper.
Hi MJ – thanks for stopping in and the compliment on the site. I’m just glad to finally have it done. I’m please also.