Crispy Smashed Potatoes with Chimichurri | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Crispy Smashed Potatoes with Chimichurri
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Cuisine: International
Ingredients: McCormick Ground Oregano; Elephant Garlic; De Nigris Wine Vinegar, Sweet Rose; Organic Onion; Organic Flat Leaf Parsley; Mesilla Valley Produce New Mexico Hot Hatch Chile Peppers; Oppy Organic Meyer Lemons; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Black Peppercorn Grinder; Morton Iodized Salt, 26 Ounce; Progressive Produce Co White Fingerling Potatoes

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Crispy Smashed Potatoes with Chimichurri

Serves 230 mins prep40 mins cook

Crispy Smashed Potatoes with Chimichurri- crispy on the outside, creamy on the inside with a tangy finish

0 servings

What you need

pinch dried oregano

garlic

tbsp wine vinegar

yellow onion

cup flat-leaf parsley

Mesilla Valley Produce New Mexico Hot Hatch Chile Peppers

cup olive oil

Instructions

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!

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