5.0 from 21 votes
Crispy Vegan Smashed Potatoes with Chimichurri
Crispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. Vegan Glutenfree Nutfree Soyfree Recipe
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 236 kcal
Course:
Appetizer
Cuisine:
American , gluten-free
Ingredients
For the potatoes
- 1.5 lb baby potatoes , yukon gold or white or mix, see notes for regular size potatoes
- 1 tbsp oil , olive oil or organic safflower or melted vegan butter
- 1/2 tsp coarse salt
- 1/2 tsp freshly ground black pepper
For the chimichurri
- 1 cup packed parsley or one bunch parsley leaves and tender stems, chopped
- 1/4 cup basil packed or use cilantro
- 4 cloves of raw garlic
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- 1 tsp vinegar, apple cider or balsamic or red wine vinegar
- 1/4 tsp each salt and black pepper
- 2 tbsp or more avocado for creamyness 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
Cup of Yum
Notes
- Variations: Use a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun on the potatoes
- Regular size potatoes: Will need 2 mins longer pressure cooking time and 5-10 mins longer in saucepan. cut into quarters or smaller, smash and bake.
- Nutrition is for 1 serve
Nutrition Information
Calories
236kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
310mg
(13%)
Potassium
817mg
(23%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1265IU
(25%)
Vitamin C
54.9mg
(61%)
Calcium
49mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236
% 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.