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!
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.
- 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.
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.
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!
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.
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!
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.
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!
More potato recipes you will love:
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!
Crispy Smashed Potatoes with Chimichurri
- 24 ounces baby potatoes
- 2 Tablespoons avocado oil
- 1 ½ teaspoons salt
- ½ teaspoon ground pepper
- 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
- 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!
Leave a Reply