Crispy Smashed Fingerling Potatoes with Lemon Herb Chimichurri Step-by-step instructions

Before you start

Before starting, gather all the ingredients and equipment. Wash the potatoes thoroughly, as they are boiled with the skin on. Finely chop the parsley and oregano, and mince the garlic. Measure out the olive oil, vinegar, lemon juice, and seasonings.

Line a baking sheet with parchment paper for easy cleanup, though this is optional. Have a glass cup or potato masher ready for smashing. Preheat the oven to 220°C (425°F) when you begin boiling the potatoes, so it's ready when you are.

Instructions

Boil and Smash

1. 1Boil and Smash the Potatoes
   Place the fingerling potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain well and let cool slightly. Arrange the potatoes on a baking sheet, spacing them apart. Using the bottom of a glass cup or a potato masher, gently press down on each potato until it flattens to about 1/2-inch thick. The edges will split and roughen, which creates the crispy edges later.
   Look for Potatoes should be tender enough to smash easily but not falling apart.
   Tip Smash gently to keep the potatoes in one piece; too much pressure makes them mushy.
2. 2Season and Roast
   Drizzle the olive oil over the smashed potatoes, making sure to get it into the ragged edges. Sprinkle with the sea salt, black pepper, and garlic powder. Use your hands or a brush to coat each potato evenly. Heat the oven to 220°C (425°F). Roast for 25 minutes, or until the edges are deep golden brown and crispy. The centers should be tender and fluffy.
   Look for Edges should be deeply browned and crisp, with a few darker spots for maximum crunch.
   Tip Do not overcrowd the baking sheet; air circulation is key for crispiness.

After boiling, the potatoes should be tender enough to smash but still hold their shape. The smashing creates craggy edges that will crisp up in the oven. The potatoes should be evenly flattened to about 1/2-inch thick, with some pieces breaking apart slightly for extra texture. The surface should look rough and ragged, ready to catch the oil and seasonings.

Season and Roast

3. 3Make the Chimichurri
   While the potatoes roast, prepare the chimichurri. In a medium bowl, combine the finely chopped parsley, minced garlic, chopped oregano, red wine vinegar, lemon juice, and extra virgin olive oil. Whisk until well blended. Let the sauce sit at room temperature for at least 10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper if desired.
   Look for The chimichurri should be vibrant green and well combined, with the oil and vinegar emulsified slightly.
   Tip For a smoother sauce, pulse in a food processor, but hand-chopping gives a better texture.

During roasting, the potatoes will sizzle and turn golden brown. The edges will blister and become deeply crisp, while the centers stay fluffy. The kitchen will smell of garlic and herbs. Check the potatoes at 20 minutes and rotate the pan if needed for even browning. They are ready when they are deeply golden and sound crunchy when tapped.

Finish and Serve

4. 4Serve and Enjoy
   Transfer the hot crispy potatoes to a serving platter. Spoon the chimichurri generously over the top, allowing it to drip into the crevices. Serve immediately while the potatoes are still sizzling hot. The contrast of the crispy edges and the bright, herby sauce is best enjoyed right away.
   Look for The potatoes should be crunchy on the outside, fluffy inside, and coated with fresh chimichurri.
   Tip Serve any extra chimichurri on the side for dipping.

The chimichurri should be a vibrant green with a glossy sheen. When spooned over the hot potatoes, the sauce will slightly wilt the herbs and release their aroma.

The potatoes should be piled onto a platter, with the chimichurri drizzled generously over the top. The contrast of colors—golden potatoes and bright green sauce—is visually appealing and appetizing.

Common mistakes

One common mistake is overcooking the potatoes during boiling, which makes them fall apart when smashed. Aim for fork-tender but still firm. Another is not drying the potatoes well before smashing, which can lead to steaming rather than roasting.

Be sure to spread the potatoes in a single layer on the baking sheet; overcrowding traps steam and prevents crispiness. Finally, don't skimp on the oil—it's essential for achieving that golden, crunchy exterior.

How to tell it’s done

The potatoes are done when they are deep golden brown and crispy on the edges, with a few darker spots for extra crunch. The centers should be tender and easily pierced with a fork.

The chimichurri should be vibrant green and well combined, with the oil and vinegar emulsified slightly. If you're unsure, give the potatoes a few more minutes in the oven—they can only get crispier. Serve immediately for the best texture.