These roasted smashed 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 recipe is that it’s easy and, not to mention, exciting in flavor.
How To Make Roasted Smashed 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 To Serve With Chimichurri Smashed Potatoes
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. Its delightful combination of flavors blew 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.
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
- Roasted Tomato Basil Parmesan Salmon
- Lemon Lime Salmon with Lemon Butter
Recipe for Roasted Smashed Potatoes with Chimichurri Sauce
I hope you give this smashed potato recipe a try, and if you do, please come back and give the recipe a star rating.
And if you have a favorite smashed potato recipe, let me know, I’d love to give it a try.
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
Roasted Smashed Potatoes with Chimichurri
- 1 1/2 pounds Yukon Gold potatoes small potatoes
- 1/8 cup salt
- 1/4 cup olive oil
- salt and freshly ground black pepper
- For the Chimichurri
- 1/2 cup red onion minced
- 1/3 bunch parsley finely chopped
- 1 tablespoon oregano fresh, chopped
- 1 tablespoon garlic minced
- 3 tablespoons Red Wine Vinegar
- 1/2 teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 1/3 cup extra virgin olive oil
- 1 teaspoon coarse salt
- 1/3 teaspoon black pepper
- 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 1/8 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 1/4 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.
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.