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
- and this recipe for smashed potatoes that I found over at A Mindful Mom, Buffalo Smashed Potatoes
- Slow Cooker Baked Potatoes
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.
These roasted smashed potatoes are crispy on the outside and tender on the inside. Topped with chimichurri sauce, makes this an easy perfect side dish for any meal.
- 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.
mjskitchen says
July 27, 2019 at 5:48 pmNice 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.
Lea Ann Brown says
August 1, 2019 at 6:21 amHi MJ – thanks for stopping in and the compliment on the site. I’m just glad to finally have it done. I’m please also.
Larry says
July 28, 2019 at 6:26 amWe do a similar version on the grill so I’m sure I would really like these, especially with the addition of chimichurrri
Lea Ann Brown says
August 1, 2019 at 6:19 amI’ll have to try the grill next time.
Vickie says
July 28, 2019 at 8:53 amGreat 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.
Nicole says
July 29, 2019 at 7:59 amYour 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 🙂
Lea Ann Brown says
July 29, 2019 at 12:20 pmHi Nicole. Thanks for stopping in and the comment. Let me know how you like those potatoes.
Isabel says
July 29, 2019 at 1:47 pmOoooh 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!
Lea Ann Brown says
July 29, 2019 at 3:54 pmIsabel, I love that idea! Thanks for stopping in and the comment.
Michelle says
July 29, 2019 at 2:51 pmAny recipe with Yukon Gold potatoes in the ingredients is a winner in my book! Can’t’ wait to try this recipe.
Lea Ann Brown says
July 29, 2019 at 3:55 pmI whole heartedly agree with that. Love Yukon Golds. Thanks for stopping in and the comment.
Aimee DiPasquale says
July 29, 2019 at 3:37 pmthats such a gorgeous summer side dish. Looks delicious
Lea Ann Brown says
July 29, 2019 at 3:55 pmThanks so much Aimee 🙂
Jennifer says
July 30, 2019 at 8:39 amThis looks absolutely delicious and so simple to make!
Lea Ann Brown says
July 30, 2019 at 8:59 amThanks Jennifer. It is delicious and simple, and a crowd pleaser.
Christy Boston says
July 30, 2019 at 11:12 amYellow 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!
Nart | Cooking with Nart says
July 31, 2019 at 5:23 amThis looks amazing! I’ve never made smashed potatoes before. Will try the recipe this weekend!
Lea Ann Brown says
July 31, 2019 at 5:25 amHi Nart Thanks for stopping in and the comment Let me know what you think of the recipe. Enjoy
John / Kitchen Riffs says
July 31, 2019 at 8:22 amI’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.
Lea Ann Brown says
August 1, 2019 at 6:19 amI’m a Chimichurri fan John. I just couldn’t resist trying it on potatoes. 🙂
Simone says
August 1, 2019 at 2:04 amLove the idea of using Chimichurri as the seasoning… awesome!
Lea Ann Brown says
August 1, 2019 at 6:18 amThanks so much Simone.
Angela Greven | Mean Green Chef says
August 2, 2019 at 6:52 amSuch 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 🙂
Lea Ann Brown says
August 2, 2019 at 8:02 amThanks Angela and thanks for stopping in and the comment. Hope you give them a try.
Lathiya says
August 4, 2019 at 12:15 pmI love smashed potatoes and this one looks so good. I loved the flavor of chimchuri added here
Lea Ann Brown says
August 5, 2019 at 5:46 amHi 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.
Jean | Delightful Repast says
September 5, 2019 at 7:53 amLea 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.