Crispy Smashed Fingerling Potatoes with Lemon Herb Chimichurri Tips, FAQ & printable recipe

Tips for success

For extra crispiness, let the smashed potatoes dry out for a few minutes before roasting. You can also use a paper towel to pat them dry. Make sure the baking sheet is not overcrowded; if needed, use two pans.

The high heat is crucial, so don't lower the temperature. If you want to reheat leftovers, place them back in the oven at 200°C (400°F) for a few minutes to restore crispiness.

The chimichurri can be made ahead and stored in the refrigerator for up to two days. Let it come to room temperature before serving.

If you prefer a milder garlic flavor, soak the minced garlic in the vinegar for a few minutes before adding the other ingredients. For a spicier kick, add a pinch of red pepper flakes. The sauce is also great on grilled meats, fish, or roasted vegetables.

Variations

• Spicy Chimichurri: Add 1/2 teaspoon of red pepper flakes or a minced fresh chili to the chimichurri for a spicy kick. This works especially well with the crispy potatoes.
• Garlic-Parmesan Smashed Potatoes: After smashing, sprinkle with 1/4 cup grated Parmesan cheese and an extra clove of minced garlic before roasting. Omit the chimichurri for a cheesy, savory version.
• Rosemary & Thyme Smashed Potatoes: Toss the smashed potatoes with 1 tablespoon of chopped fresh rosemary and 1 teaspoon of fresh thyme leaves before roasting. Replace the chimichurri with a simple drizzle of olive oil and lemon juice.
• Balsamic Glaze Smashed Potatoes: Instead of chimichurri, drizzle the roasted potatoes with a balsamic glaze and sprinkle with flaky sea salt. This sweet and tangy version is a quick alternative.

Storage and make-ahead

Fridge

Store leftover potatoes and chimichurri separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as it will affect the texture of the potatoes and the freshness of the chimichurri.

Reheat

Reheat potatoes in a 200°C (400°F) oven for 5-7 minutes until hot and crispy. Chimichurri can be served cold or at room temperature.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. The chimichurri can be stored separately in a jar for up to 2 days.

To reheat the potatoes, spread them on a baking sheet and warm in a 200°C (400°F) oven for 5-7 minutes until crispy again. Avoid microwaving, as it makes them soggy.

The potatoes can be boiled and smashed up to a day in advance. Store them covered in the refrigerator, then roast them just before serving.

The chimichurri can be made up to 2 days ahead and kept refrigerated. Bring it to room temperature before using. This makes the recipe perfect for entertaining, as the final roasting takes only 25 minutes.

Serving ideas

Serve the crispy smashed potatoes as a side dish to roasted chicken, steak, or grilled fish. They also make a fantastic appetizer for a party, placed on a platter with the chimichurri on the side for dipping. The bright, herby sauce adds a fresh contrast to the rich, crispy potatoes, making them a crowd-pleaser.

For a vegetarian main, serve the potatoes with a simple green salad and a dollop of sour cream or yogurt (if not strictly vegan). The chimichurri also pairs well with grilled vegetables or as a dressing for a grain bowl. These potatoes are versatile enough to accompany any meal, from casual weeknight dinners to holiday feasts.

Frequently asked questions

Recipe card

Crispy Smashed Fingerling Potatoes with Lemon Herb Chimichurri

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 600 g fingerling potatoes
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, finely chopped
• 2 tbsp red wine vinegar
• 60 ml extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.