Golden roasted smashed potatoes are crispy on the outside, soft inside, and finished with a punchy homemade chimichurri made with parsley, spinach, and red onion. They’re simple to make, full of flavor, and always a hit.
Where Do Smashed Potatoes Come From
Smashed potatoes are all over the place, but the technique is quite popular in Australia and in Portugal, with this signature dish, Batatas à Murro, smashed or punched potatoes.
Chimichurri is an herby vinegar-based sauce that originates in Argentina and Uruguay. It’s traditionally served with grilled meats, but it works just as well with vegetables. I make mine with spinach and add red pepper flakes for a bit of heat, because I always like it spicy.
Chimichurri Potatoes can go with just about everything. Serve them with a Blackstone smash burger, grilled chicken, roasted veggies, or even eggs. They’re also great as part of a snack board or at a summer cookout.
Ingredients
See the recipe card for exact amounts.
- Small potatoes: Red potatoes are best because they hold their shape well. They’re waxy and don’t fall apart when boiled and smashed. Russet potatoes can work, and they’re what I had on hand while photographing this recipe, but they’re starchier and more likely to crumble. Don’t overboil them, smash them carefully, and it’ll work!
- Olive oil: Helps the potatoes get crispy and adds flavor.
- Salt and pepper: Essential for seasoning both the potatoes and the chimichurri.
- Spinach: Adds color and mild earthiness to the chimichurri.
- Parsley: Bright, clean, and slightly peppery. The classic base herb for chimichurri.
- Red onion: Sharp and slightly sweet. Gives the chimichurri a bit of bite.
- Garlic: A few fresh cloves go a long way.
- Red wine vinegar: Adds acidity and brightness to balance the richness of the olive oil.
- Red pepper flakes: Just enough heat to give the sauce some kick.
- Ground cumin: Adds warmth and a slightly smoky note.
- Extra virgin olive oil: Smooth, flavorful, and rich. It carries the herbs and vinegar and helps the sauce cling to the potatoes. Since the taste comes through in the final dish, use one you like.
Substitutions
- Potatoes: Red potatoes are ideal, but Yukon Gold also work if they’re small. Russets can be used, but they’re more fragile. Cut them thick and smash gently.
- Spinach: You can leave it out and use only parsley, or try swapping it for arugula if you want a peppery bite.
How to Make Crispy Smashed Potatoes
Prep Tips
These smashed potatoes are boiled, roasted, and finished with a homemade chimichurri sauce that adds major flavor without much effort. Here’s how to cook them.
- Preheat your oven to 400°F (200°C). Brush a large baking sheet with olive oil so the potatoes crisp up on the bottom. Wash the potatoes well but don’t peel them. Slice them into roughly 1-inch rounds.
- Add the potatoes to a large pot of salted water and bring to a boil. Cook for 10 to 12 minutes, until they’re just fork tender. Don’t overcook or they’ll fall apart when smashed.
- Drain the potatoes and spread them on the baking sheet. Use something flat like the bottom of a glass or a measuring cup to gently smash each one. Brush the tops with more oil and season with salt and pepper.
- Roast the smashed potatoes for about 40 minutes. The edges should be crisp, the bottoms golden, and the peels slightly chip-like.
- While they roast, make the chimichurri: Blend or pulse the spinach, parsley, red onion, garlic, vinegar, red pepper flakes, cumin, and olive oil until well combined but still a little chunky.
- Spoon the chimichurri over the hot potatoes and serve immediately.
Tips for Making Chimichurri Smashed Potatoes
- Salt the boiling water: Potatoes need a lot of salt to taste good. Adding salt to the water seasons them from the inside out.
- Use red potatoes for best results: They’re waxy and hold together well after boiling. Russets tend to fall apart more easily, but can still work in this recipe, and it’s what you see in the photos.
- Don’t overboil: Potatoes should be fork tender but still firm enough to hold their shape when smashed.
- Smash gently: Use a flat-bottomed cup or jar instead of a potato masher to avoid breaking them apart.
- Pre-oil the baking sheet: This helps get that extra crispy bottom on each potato. Use enough oil to coat the pan well.
- Serve immediately: Smashed potatoes are best hot and crisp. If the chimichurri sits on them too long, they soften, so spoon it on right before serving.
More Side Dish Recipes
Storage
Let the smashed potatoes cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crisp texture.
Avoid microwaving if possible, as it makes them soft.
Store chimichurri separately in a sealed jar for 4 to 5 days. Give it a stir before using again.
FAQs
Smashed potatoes can fall apart when the potatoes are overboiled. Potatoes that are too soft will crumble when you try to smash them. Aim for fork-tender. Waxy potatoes, like red or Yukon Gold are best because they hold their shape. Russets can also work if you’re careful.
Brush the baking sheet and the tops of the potatoes well with olive oil. This helps them crisp up on both sides. Give the potatoes space on the sheet pan so they roast instead of steaming. If they’re too close together, the moisture makes them soft instead of crispy.
Chimichurri Smashed Potatoes Recipe
Ingredients
Potatoes
- 2 lbs small potatoes *see notes
- 1 tablespoon olive oil
- salt and pepper
Chimichurri
- 1 cup spinach
- ½ cup parsley
- ½ cup diced red onion
- 3 cloves garlic
- ¼ cup red wine vinegar
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ cup extra virgin olive oil
Instructions
Cook the Potatoes
- Preheat the oven to 400°F (200°C).
- Brush a large baking sheet with olive oil. This helps ensure the bottom of the potatoes gets crispy in the oven.
- Wash the potatoes. Don’t peel. Cut the potatoes into about 1 inch slices. (For my small potatoes, this was about 3 slices per potato). Add the potatoes to a large pot of salted water and bring to a boil. Turn the heat down slightly and boil the potatoes for 10-12 minutes, until fork tender but not overly soft. If they boil too long the break apart when smashed.
- Once the potatoes are fork tender, carefully drain them and lay them flat on the prepared baking sheet. Smash each potato with something flat like a glass or a measuring cup. Brush the top of the potatoes with oil. Season with salt and pepper.
- Bake the potatoes for 40 minutes. They will be crisp on top and super crispy on the bottom. Any loose peel will have the texture of a light potato chip. (This is why I don’t peel the.)
Make the Chimichurri
- Add the spinach, parsley, garlic, and onion to the jar of a food processor.
- Pulse into well-chopped.
- Add the vinegar and the spices. Pulse again to combine.
- While running the food processor, stream in the olive oil.
Serve
- Spoon the Chimichurri over top and serve hot.
Video
Notes
Red potatoes work the best for smashing because they are waxy and can keep their shape. Russets are starchy and softer, but they still work. Smash them with something flat like a glass, instead of a potato masher to help minimize them falling apart.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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