Crispy Smashed Fingerling Potatoes with Lemon Herb Chimichurri

These crispy smashed fingerling potatoes are the ultimate side dish: ultra-crunchy with paper-thin blistered edges, topped with a zesty fresh lemon herb chimichurri. The method is simple—boil, smash, roast—and the result is a plate of golden, craggy potatoes that are impossible to resist.

The chimichurri adds a bright, garlicky punch that cuts through the richness of the potatoes. Perfect for weeknight dinners or weekend gatherings, this recipe delivers big flavor with minimal effort.

Smashed potatoes have earned their place on tables everywhere, and for good reason. By boiling the potatoes first, then crushing them flat, you create a maximum surface area that turns shatteringly crisp in a hot oven. The ragged edges catch the oil and seasonings, resulting in a texture that's both crunchy and fluffy.

Here, they're finished with a vibrant chimichurri made from fresh parsley, oregano, garlic, red wine vinegar, lemon juice, and extra virgin olive oil. The sauce is bright, herby, and slightly tangy—the perfect counterpoint to the crispy potatoes. This recipe is straightforward, uses everyday ingredients, and comes together in under an hour.

Ingredients

Why this recipe works

The two-step cooking process is the key to the perfect texture. Boiling the potatoes first ensures they are fully cooked and tender on the inside, while the smashing step creates craggy, uneven surfaces.

When roasted at high heat, these surfaces blister and brown, producing an incredibly crispy exterior with a soft, fluffy interior. The olive oil helps conduct heat and promotes even browning, while the salt and garlic powder season every nook and cranny.

The chimichurri is a no-cook sauce that relies on fresh herbs and good-quality olive oil. The acidity from the red wine vinegar and lemon juice balances the richness of the potatoes, while the garlic adds a pungent kick. Making the sauce ahead of time allows the flavors to meld, but it's equally delicious right after mixing. The bright green color and fresh aroma make it an appealing addition to any plate.

Notes and substitutions

Fingerling potatoes are ideal because they are small, waxy, and hold their shape well during boiling and smashing. If unavailable, baby Yukon Gold or baby red potatoes are excellent substitutes. The key is to choose potatoes that are roughly the same size so they cook evenly.

The olive oil for roasting should be a good-quality one, but not necessarily extra virgin, as the high heat can affect the flavor. Sea salt is preferred for its clean taste, but kosher salt works just as well.

For the chimichurri, fresh herbs are non-negotiable. Dried herbs will not provide the same vibrant flavor or texture. Flat-leaf parsley is preferred over curly for its milder taste and easier chopping. The garlic should be minced finely so it distributes evenly. If you prefer a smoother sauce, you can blend the chimichurri in a food processor, but hand-chopping gives a more rustic, chunky texture that clings well to the potatoes.

• fingerling potatoes: baby Yukon Gold or baby red potatoes work well; adjust boiling time as needed.
• fresh oregano: Use 1 tsp dried oregano if fresh is unavailable.
• red wine vinegar: Substitute white wine vinegar or sherry vinegar for a slightly different tang.
• flat-leaf parsley: Curly parsley can be used, but flat-leaf has better flavor and texture.

Equipment

• Large pot
• Baking sheet
• Glass cup or potato masher
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board