• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegetarian Sides

    Crispy Smashed Potatoes with Chimichurri

    Published: Feb 2, 2023 by Megan · This post may contain affiliate links.

    Jump to Recipe
    smashed potatoes with text overlay "crispy smashed potatoes with cilantro chimichurri".

    These Crispy Smashed Potatoes with homemade Chimichurri sauce are seriously addicting! With soft insides, crispy crunchy edges, and a tangy chimichurri on top they make the perfect appetizer or side for any occasion!

    plate of crispy smashed potatoes topped with chimichurri sauce and fresh cilantro.

    While I love a good vegan mashed potato recipe or vegan potato salad, there is something extra delicious about crispy potatoes.

    I'm not going to lie, every time I've made these we have eaten the whole pan in one sitting. They are seriously that good.

    Ingredients:

    labeled ingredients for crispy smashed potatoes and chimichurri sauce.

    Ingredient notes:

    • Potatoes: For this recipe, I used baby potatoes and cut them in half so they cooked faster and were easier to smash. If using other potato varieties, just made sure to cut them into evenly sized chunks before boiling
    • Cilantro and Parsley: Must be fresh! However, you can swap them out and use all parsley or all cilantro if you prefer.

    How to make smashed roasted potatoes

    Boil the potatoes

    First, cut the potatoes into evenly sized pieces. Since I used baby potatoes, I just cut them in half.

    Add them to a pot and add water until the potatoes are covered by about 1 inch of water. Then, add in about 1 teaspoon of salt and boil the potatoes for about 15 minutes until they can easily be pieced with a fork.

    Pro Tip: Make sure not to overcook the potatoes- they shouldn't be falling apart & mushy or they will be too hard to smash.

    pot of halved boiled potatoes and fork holding up one potato.

    Smash & coat

    Add the potatoes to a parchment-lined tray and smash with a potato masher or fork.

    Then coat with a mix of avocado oil, salt, & pepper.

    brushing oil salt and pepper onto tray of smashed boiled potatoes.

    Bake until crispy

    Add the tray of smashed baby potatoes to the oven and bake at 400F for about 40 minutes or until crispy.

    PS- I recommend broiling these vegan smashed potatoes for 1-2 minutes at the end of cooking so they get extra crispy!

    tray of baked crispy smashed potatoes.

    How to make cilantro chimichurri

    This chimichurri is actually adapted from the chimichurri used in my Portobello Mushroom Tacos. The only difference is I added in some red onion to give it an extra boost of flavor.

    Making chimichurri couldn't be easier- just add all the ingredients to a blender or food processor and pulse a few times to combine and finely chop the ingredients.

    blending chimichurri ingredients in a food processor.

    I prefer my chimichurri a little chunky, but if you want you can also blend it until it is completely smooth.

    Then, add the chimichurri on top of the crushed crispy potatoes and enjoy this delicious snack!

    wooden spatula lifting a potato topped with chimichurri sauce from a tray of potatoes.

    FAQ & Tips:

    Which potato works best for smashed roasted potatoes?

    I used baby potatoes and love using them to make crispy potatoes as it cuts down on prep time.

    However, you can also use other starchy potatoes like Yukon potatoes or russet potatoes. Just make sure to cut them into smaller chunks before boiling them.

    How do I store leftover crispy potatoes and chimichurri?

    The potatoes are best served right away for maximum crispiness. However, they can be stored in a closed container in the fridge for 3-4 days.

    The chimichurri should be stored in a separate closed container. It can be stored in the fridge for up to 7 days or in the fridge for 1-2 months.

    wooden spatula holding a smashed potatoes with chimichurri sauce over a tray of potatoes.

    I can't wait for you to try these addictive Crispy Smashed Potatoes with Chimichurri Sauce! Whether you're making these vegan smashed potatoes as a side, appetizer, or just as a delicious snack- you won't be able to stop until the whole tray is gone!

    -TSG

    More potato recipes you will love:

    • close up shot of mashed potatoes with caramelized onions and fresh thyme
      Vegan Caramelized Onion Mashed Potatoes
    • bowl of roasted potatoes, sweet potatoes, apples, red onion, brussel sprouts, and carrot topped with parsley.
      Potato Apple Harvest Hash
    • two potato latkes on a plate being cut into with applesauce and green onions on top
      Vegan Latkes (Potato Pancakes)
    • hand dipping a baked fry into a small bowl of vegan mayo
      Crispy Baked Truffle Fries

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    plate of crispy smashed potatoes topped with chimichurri sauce and fresh cilantro.

    Crispy Smashed Potatoes with Chimichurri

    These crispy smashed potatoes are seriously addicting and taste even better with homemade cilantro chimihurri sauce on top!
    5 from 1 vote
    Print Pin
    Course: Appetizer, Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Crispy Potatoes:

    • 24 ounces baby potatoes
    • 2 Tablespoons avocado oil
    • 1 ½ teaspoons salt
    • ½ teaspoon ground pepper

    Cilantro Chimichurri:

    • 1 cup cilantro
    • ½ cup parsley
    • ¼ cup chopped red onion
    • 5 Tablespoons avocado oil
    • 1 ½ Tablespoons red wine vinegar
    • 1 Tablespoon lime juice
    • 2 cloves garlic
    • ½ teaspoon salt
    • ¼ teaspoon chili flakes

    Instructions

    • Preheat the oven to 400F. Then, add the potatoes & 1 teaspoon of salt to a large pot. Then add cold water to the pot until it covers the potatoes by 1-inch.
    • Cover with a lid and boil the potatoes until they can be easily pierced with a fork, about 15 minutes. Then, strain and let them cool slightly before adding them to a parchment-lined tray.
    • Add the potatoes to a parchment lined tray and use a fork or potato masher to smash them. Make sure the potatoes are spaced apart during this step.
    • Add the avocado oil, the remaining ½ teaspoon of salt, and ½ teaspoon of ground pepper to a small bowl and whisk together. Then, brush the smashed potatoes with the mixture.
    • Add the tray of potatoes to the oven and bake for about 40 minutes until crispy. For extra crispy potatoes, broil for 1-2 minutes at the end of cooking.
    • While the potatoes are baking, make the chimichurri sauce by blending the cilantro, parsley, red onion, avocado oil, red wine vinegar, lime juice, garlic, salt, & chili flakes together. I recommend pulsing a few times for a chunkier chimichurri as pictured.
    • Remove the tray of crispy potatoes from the oven and immediately top them with the chimichurri sauce. Then, serve & enjoy!

    Nutrition

    Calories: 240kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 788mg | Potassium: 541mg | Fiber: 3g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 31mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan Buffalo Chickpea Wraps
    Birthday Cake Overnight Oats »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Citrus Season Favorites:

    • overhead shot of dried citrus wheels including blood oranges, navel oranges, limes, and lemons
      How to make dried/dehydrated citrus
    • Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top
      Vegan Grapefruit Olive Oil Cake
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • multiple lemon poppyseed muffins with lemon glaze and fresh lemons
      Vegan Lemon Poppy Seed Muffins
    • orange cookies with glaze and orange zest layered on a white wood board
      Vegan Orange Cardamom Sugar Cookies
    • a martini cocktail glass filled with a lemon drop with a dried lemon slice and dried lavender spring as garnish
      Lavender Lemon Drop Martini

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.