Welcome to the ultimate guide for creating perfectly **Crispy Vegan Smashed Potatoes with vibrant Chimichurri**! This recipe transforms humble potatoes into a truly extraordinary side dish or appetizer, guaranteed to impress with its irresistible texture and fresh, zesty flavor. Imagine potatoes that are incredibly crispy on the outside, yet wonderfully buttery and tender on the inside, perfectly complemented by a bright, herbaceous homemade parsley chimichurri. What’s more, this delightful dish is entirely **vegan, gluten-free, nut-free, and soy-free**, making it an inclusive choice for almost any dietary preference or allergy.
In a world where side dishes often play second fiddle, these smashed potatoes demand attention. They are not just an accompaniment; they are a star in their own right, offering a delightful contrast of textures and a burst of fresh flavor that elevates any meal. Whether you’re hosting a dinner party, preparing a holiday feast, or simply looking for a delicious weeknight addition, these crispy delights are your answer. Get ready to ditch the bland and embrace the bold!
The Art of the Perfect Smashed Potato
Achieving that coveted crispy exterior and creamy interior is an art, and smashed potatoes are the perfect canvas. The secret lies in a two-step cooking process: first boiling them until tender, then gently smashing them to create more surface area for maximum crispiness during baking. The result is a potato dish that far surpasses traditional roasted or fried potatoes in both texture and flavor.
Choosing Your Potatoes
For this recipe, we recommend using baby potatoes, such as Yukon Gold or white potatoes. Their smaller size means they cook faster and offer more individual crispy edges when smashed. However, if baby potatoes aren’t available, regular-sized Yukon Gold or white potatoes work just as well. Simply cut them into quarters or smaller chunks before boiling to ensure even cooking and easier smashing. The waxy texture of these varieties helps them hold their shape after smashing, while still delivering that desirable buttery interior.
Cooking Methods: Pressure Cooker vs. Saucepan
You have two excellent options for pre-cooking your potatoes:
- Pressure Cooker (Instant Pot): This method is fantastic for speed. Simply add your potatoes with enough water to cover them, then pressure cook for about 6 minutes. Allow for natural pressure release to prevent the potatoes from bursting. This yields perfectly tender potatoes in a fraction of the time.
- Saucepan: For a more traditional approach, place the potatoes in a saucepan, cover with about an inch of tap water, and bring to a boil over medium heat. Continue to cook for approximately 25 minutes, or until the potatoes are fork-tender.
Regardless of the method, the goal is to cook the potatoes until they are soft enough to easily smash, but not so soft that they turn to mush. After cooking, it’s crucial to drain them thoroughly and let them sit for a few minutes. This allows any excess moisture to evaporate, which is key to achieving ultimate crispiness in the oven.
Vibrant Homemade Chimichurri: The Perfect Companion
While the smashed potatoes are undeniably delicious on their own, pairing them with a fresh, homemade chimichurri sauce takes this dish to an entirely new level. Chimichurri, a vibrant South American herb sauce, offers a refreshing contrast with its garlicky, tangy, and herbaceous notes. It’s incredibly easy to make and far superior to any store-bought alternative.
Key Chimichurri Ingredients and Substitutions
Our classic chimichurri features a simple yet powerful blend of fresh ingredients:
- Parsley: The backbone of any good chimichurri. Use packed fresh parsley leaves and tender stems for the best flavor and texture.
- Basil: Adds another layer of fresh, aromatic depth. If basil isn’t your favorite or isn’t available, cilantro makes an excellent substitute for a slightly different, but equally delicious, flavor profile. You can also experiment with a combination of herbs like oregano or mint for unique twists.
- Garlic: Fresh raw garlic cloves are essential for that pungent kick. Don’t be shy with the garlic; it’s what gives chimichurri its signature bold taste.
- Extra Virgin Olive Oil: A good quality olive oil binds the sauce together and adds a fruity, smooth finish.
- Lime Juice: Provides bright acidity, cutting through the richness of the potatoes. Freshly squeezed is always best!
- Vinegar: A touch of vinegar (apple cider, balsamic, or red wine vinegar) enhances the tanginess and complexifies the flavor. Feel free to use more lime juice if you prefer or if you’re out of vinegar.
- Salt and Black Pepper: Seasoning to taste is crucial. Adjust as needed to balance the flavors.
- Optional Creaminess: For an extra rich and creamy chimichurri, consider adding 1-2 tablespoons of avocado. It adds a lovely texture without overpowering the fresh herb flavors.
The beauty of chimichurri lies in its versatility. Feel free to adjust the herb ratios or experiment with other fresh herbs based on your preference. A mini food processor makes quick work of blending the ingredients to a coarsely chopped, vibrant sauce.
How to Make Crispy Vegan Smashed Potatoes with Chimichurri: A Step-by-Step Guide
This recipe is straightforward, but attention to a few details will ensure your potatoes are perfectly crispy and flavorful.
- Boil the Potatoes: Cook your baby potatoes until fork-tender using either a pressure cooker or saucepan as described above.
- Drain and Dry: Once cooked, drain the potatoes thoroughly and let them sit in the colander for about 5 minutes. This steaming time helps dry them out, promoting a crispier final product.
- Smash Them Flat: Lightly brush a baking sheet with olive oil. Arrange the cooked potatoes on the sheet and, using a potato masher or the back of a fork, gently press each potato to flatten it to about 1/4 inch thick. Be firm but careful not to break them apart completely.
- Season and Bake: Drizzle more olive oil generously over the smashed potatoes. Sprinkle them with coarse salt and freshly ground black pepper. For an extra flavor boost, you can also add minced garlic or your favorite dried herbs at this stage. Bake in a preheated oven at 400°F (205°C) for 25 to 30 minutes, or until beautifully golden brown and crispy.
- Prepare the Chimichurri: While the potatoes are baking, combine all chimichurri ingredients (parsley, basil, garlic, olive oil, lime juice, vinegar, salt, and pepper) in a mini food processor or blender. Pulse until coarsely blended. Taste and adjust seasonings as needed. If you like it creamier, blend in the optional avocado.
- Serve Immediately: As soon as the potatoes are out of the oven, transfer them to a serving dish and generously spoon the fresh chimichurri over them. Serve hot for the best experience!
The visual transformation from whole potatoes to crispy, golden smashed goodness is truly satisfying, and the aroma filling your kitchen will be irresistible.
Customizing Your Smashed Potatoes: Flavor Variations
While chimichurri is an incredible pairing, these crispy smashed potatoes are wonderfully versatile and can be customized with a variety of flavors and toppings to suit any palate or occasion. Here are a few ideas:
- Herbal Garlic Delight: After brushing with oil, sprinkle with plenty of minced garlic and a mix of fresh or dried herbs like rosemary, thyme, or oregano along with salt and pepper.
- Basil Pesto Perfection: Drizzle with a simple homemade or store-bought vegan basil pesto for an Italian-inspired twist.
- Vegan Parmesan and Garlic: Toss the hot potatoes with a generous sprinkle of vegan parmesan cheese and extra garlic for a cheesy, savory treat.
- Creamy Tahini Drizzle: A light tahini sauce, perhaps with a hint of lemon and garlic, offers a rich, nutty, and savory dimension.
- Spicy Kick: Sprinkle with a chili blend, smoked paprika, or a dash of cayenne pepper for those who love a bit of heat.
- Cajun Spice: A generous dusting of homemade Cajun seasoning adds a vibrant, savory, and slightly spicy flavor profile.
- Ranch or Aioli: Serve with a creamy vegan ranch dressing or garlic aioli for a classic, comforting experience.
Make-Ahead and Storage Tips
These smashed potatoes are truly best enjoyed fresh, hot out of the oven, when their crispiness is at its peak. However, if you’re planning ahead, you can prepare them in stages:
- Potatoes: Boil and smash the potatoes, then let them cool completely. Refrigerate them in an airtight container for up to 3 days. When ready to serve, arrange them on a baking sheet, brush with oil, season, and bake until crispy. You might need an extra 5-10 minutes of baking time from refrigerated.
- Chimichurri: The chimichurri sauce can also be made up to 3 days in advance. Store it in a closed container in the refrigerator. The flavors will meld and deepen over time, making it even more delicious!
More Delicious Summer & Smashed Potato Recipes to Explore
If you’re looking for other fresh, flavorful, and plant-based recipes, especially for summer gatherings or more creative potato dishes, check out these ideas:
More Summer Recipes
- Cajun Spiced Roasted Cauliflower with Chimichurri
- 10 Minute Taco Spiced White Bean Pepperjack Quesadillas
- Grilled Cauliflower Cheddar Pesto Zucchini Sandwich
- Grilled Red Pepper Hummus Roasted Sweet Potato Sandwich
- Roasted Veggie Sandwich
More Smashed Potatoes to Try
- Samosa Smashed Potatoes
- These Mediterranean Tahini dressed fries, use smashed potatoes instead.
Crispy Vegan Smashed Potatoes with Chimichurri
Vegan Richa
10 mins
45 mins
4
Appetizer
American, Vegan Gluten-free
Crispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. This recipe is Vegan, Gluten-free, Nut-free, and Soy-free.
Equipment
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Mini Food Processor (for chimichurri)
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Baking Sheet
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Potato Masher or Fork
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Large Pot or Pressure Cooker
Ingredients
For the Potatoes
- 1.5 lb baby potatoes (Yukon Gold or white, see notes for regular size potatoes)
- 1 tbsp oil (olive oil, 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 packed basil (or use cilantro)
- 4 cloves raw garlic
- 2 tbsp extra virgin olive oil
- juice of 1 lime
- 1 tsp vinegar (apple cider, balsamic, or red wine vinegar)
- 1/4 tsp each salt and black pepper
- 2 tbsp or more avocado (for creaminess, optional)
Instructions
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Cook the potatoes:
- Pressure Cooker: Add potatoes to a pressure cooker with enough water to cover. Close the lid and pressure cook for 6 minutes, then allow pressure to 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 minutes or until tender.
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Drain the potatoes for 5 minutes. Brush oil on a baking sheet, then place the potatoes and press them with a fork or potato masher to flatten them to about 1/4 inch thick.
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Brush more oil on the potatoes. Sprinkle generously with salt and pepper (you can also add minced garlic and herbs at this stage). Bake at 400°F (205°C) for 25 to 30 minutes, or until crisp and golden.
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Meanwhile, process all the chimichurri ingredients in a food processor or blender with a few tablespoons of water until coarsely blended. Taste and adjust flavor with additional salt or lime juice if needed.
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Take the potatoes off the baking sheet and serve hot, generously dressed with the fresh chimichurri sauce.
To make ahead: Boil the potatoes, flatten them, cool, and refrigerate for up to 3 days. Make the chimichurri and refrigerate in a closed container for up to 3 days.
Notes
Variations: Beyond chimichurri, these potatoes are excellent with a simple basil pesto, a sprinkle of minced garlic and black pepper, vegan parmesan and garlic, a drizzle of tahini sauce, or spices such as a chili blend or Cajun seasoning.
Regular size potatoes: If using regular-sized potatoes, they will need about 2 minutes longer pressure cooking time and 5-10 minutes longer in a saucepan. Cut them into quarters or smaller pieces before boiling, then smash and bake as directed.
Nutrition information is calculated for 1 serving.
Nutrition
Calories: 236kcal
Carbohydrates: 32g
Protein: 4g
Fat: 9g
Saturated Fat: 1g
Sodium: 310mg
Potassium: 817mg
Fiber: 4g
Sugar: 1g
Vitamin A: 1265IU
Vitamin C: 54.9mg
Calcium: 49mg
Iron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Share your thoughts and rate it below!
There you have it – a comprehensive guide to making the most delicious **Crispy Vegan Smashed Potatoes with Chimichurri**. This recipe proves that plant-based eating can be incredibly flavorful, texturally exciting, and deeply satisfying. With its crispy exterior, creamy interior, and the bright zing of homemade chimichurri, it’s bound to become a new favorite in your kitchen. Enjoy experimenting with different seasonings and serving combinations!