Crispy Smashed Potatoes with Chimichurri
Serves 2
30 mins prep
40 mins cook
70 mins total
Crispy Smashed Potatoes with Chimichurri- crispy on the outside, creamy on the inside with a tangy finish
0 servings
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1. Wash and boil potatoes in salted water until fork tender about 30 mins depending on size; 2. Once potatoes have cooked, drain and smash with the bottom of a cup; season with olive oil, salt and pepper bake at 450 F until golden and edges are crispy; 3. To make the chimichurri- add all the ingredients to a food processor and give it a blitz; 4. Finish potatoes with chimichurri, fresh squeezed lemon and optionally more sliced chilies 🌶️ and enjoy!
