Crispy Smashed Fingerlings with Fresh Chimichurri

These crispy smashed fingerlings are the potato side you'll crave all year. Boiled with baking soda, smashed flat, and roasted in beef tallow on a screaming-hot cast iron plancha, they turn deeply golden with craggy, crackly edges.

A bright, garlicky chimichurri made with parsley, red chili, and red wine vinegar is spooned over the top just before serving, soaking into every crevice. The contrast between the shattery crust and the tender interior is pure magic.

This recipe turns humble fingerling potatoes into a dramatic, textural showstopper. The key is a two-step process: first, a quick boil with baking soda to soften the interiors and roughen the surfaces, then a high-heat roast on cast iron in beef tallow.

The chimichurri—a vibrant blend of parsley, garlic, chili, olive oil, and vinegar—adds a fresh, punchy contrast. The result is a side dish that feels both rustic and refined, perfect alongside grilled steak, roasted chicken, or as the star of a vegetarian spread.

Ingredients

Why this recipe works

Boiling the potatoes with baking soda raises the water's pH, which breaks down the pectin on the potato's surface. This creates a starchy, slightly mushy exterior that crisps up dramatically when roasted.

The interiors remain creamy and tender, giving you the ideal contrast of textures in every bite. The smash step also increases surface area, meaning more jagged edges for the hot fat to crisp.

Roasting on a preheated cast-iron plancha at 450°F ensures the potatoes hit the heat immediately, searing the cut surfaces and building a deep mahogany crust. The beef tallow adds a savory richness that complements the earthy potatoes. The chimichurri, with its bright acidity and fresh herbs, cuts through the richness and adds a burst of color and flavor that ties everything together.

Notes and substitutions

Choose fingerling potatoes that are similar in size so they cook evenly. If you can't find fingerlings, small Yukon Gold or baby red potatoes work well. The baking soda is essential—don't skip it.

It's what gives the potatoes that craggy, extra-crispy texture. If you don't have beef tallow, duck fat or a high-smoke-point oil like avocado oil are excellent substitutes.

For the chimichurri, use fresh flat-leaf parsley—curly parsley has a milder flavor. The red chili adds a gentle heat; adjust the amount to your preference. Let the chimichurri sit for at least 10 minutes before serving to let the flavors meld. If making ahead, store the chimichurri in the refrigerator for up to 2 days, but bring it to room temperature before using.

• beef tallow: Use duck fat, bacon fat, or a neutral oil with a high smoke point like avocado oil. The flavor will shift, but the crispiness remains.
• fingerling potatoes: Small Yukon Gold or baby red potatoes work well. Keep them whole and adjust boiling time until just fork-tender.
• red chili: Use 1/2 teaspoon red pepper flakes or a pinch of cayenne for heat without fresh chili.
• red wine vinegar: Sherry vinegar or white wine vinegar can stand in. Avoid balsamic, which is too sweet for this chimichurri.

Equipment

• Large pot
• Colander
• Flat cleaver or heavy spatula
• Cast-iron plancha or large cast-iron skillet
• Chef's knife
• Cutting board
• Mixing bowl