Crispy Vegan Smashed Potatoes with Chimichurri
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4
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Calories
236 kcal
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Course
Appetizer
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Cuisine
American, gluten-free
Crispy Vegan Smashed Potatoes with Chimichurri
Description
This recipe uses baby Yukon gold or white potatoes cooked until tender, then gently smashed to approximately 1/4 inch thickness. After seasoning with salt, pepper, and oil, they are baked at a high temperature to develop crisp edges while retaining a soft center. The chimichurri sauce, prepared separately in a food processor, combines fresh herbs like parsley and basil with lime juice, garlic, and olive oil, offering a vibrant, zesty topping that enhances the potatoes.
The dish suits vegan diets and provides a satisfying combination of textures with bright herbal notes. It can be served as a side dish or appetizer, adding variety to plant-based meals. The recipe also suggests experimenting with different toppings or spices for variation.
Potatoes can be pre-boiled, smashed, and refrigerated for up to three days, allowing for make-ahead prep. When using larger potatoes, cooking times should be adjusted accordingly. This flexibility makes the recipe practical for batch cooking and future meals.
Ingredients
For the potatoes
- 1.5 lb baby potato yukon gold or white or mix, see notes for regular size potatoes
- 1 tbsp neutral cooking oil olive oil or organic safflower or melted vegan butter, generic cooking oil
- 1/2 tsp salt coarse
- 1/2 tsp black pepper freshly ground
For the chimichurri
- 1 cup parsley packed or one bunch, leaves and tender stems, chopped; or use cilantro
- 1/4 cup basil packed or use cilantro
- 4 cloves garlic raw
- 2 tbsp extra virgin olive oil
- lime juice of 1
- 1 tsp apple cider vinegar or balsamic or red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado or more, for creaminess, optional
Instructions
- Cook the potatoes: Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.Saucepan: Add potatoes and tap water(about an inch over the potatoes) to a saucepan. Bring to a boil over medium heat. Continue to cook for 25 mins or until tender.
- Drain the potatoes for 5 mins. Brush oil on baking sheet, place potatoes and press with fork or potato masher to flatten to about 1/4 inch thick.
- Brush oil on the potatoes. Sprinkle salt and pepper generously. (you can also add minced garlic and herbs). Bake at 400 deg F (205 C) for 25 to 30 mins.
- Meanwhile process the chimichurri ingredients in a food processor or blender with a few tbsp of water until coarsely blended. Taste and adjust flavor with salt, lime.
- Take the potatoes off the baking dish and serve hot, dressed with chimichurri.To make ahead: Boil the potatoes, flatten, cool and refrigerate for upto 3 days. Make the chimichurri and refrigerate in a closed container for upto 3 days
Notes
- Variations include using basil pesto, tahini sauce, vegan parmesan, or spices like chili or cajun to flavor the potatoes.
- Regular size potatoes require longer cooking and baking times; cutting into quarters or smaller pieces helps even cooking and smashing.
- Store prepared smashed potatoes in the refrigerator for up to three days before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 310mg | 13% |
| Potassium | 817mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 54.9mg | 61% |
| Calcium | 49mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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