Crispy Smashed Fingerlings with Fresh Chimichurri Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Wash the potatoes thoroughly—no need to peel. Fill a large pot with cold water and have the baking soda measured. Preheat the oven to 450°F (230°C) with the cast-iron plancha inside so it gets screaming hot.

Chop the parsley, mince the garlic, and finely chop the chili for the chimichurri. Measure the olive oil and vinegar. Have a flat cleaver or heavy spatula ready for smashing.

Instructions

Boil and Smash

1. 1Boil the potatoes
   Place the fingerling potatoes in a large pot and cover with cold water by 2 inches. Add the baking soda and a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 minutes, until the potatoes are just tender when pierced with a knife but not falling apart. Drain in a colander and let steam dry for 5 minutes.
   Look for The potatoes should be fork-tender but still hold their shape. The skins may look slightly rough from the baking soda.
   Tip The baking soda raises the pH of the water, which helps the potato surfaces break down slightly—creating more craggy edges for crisping.
2. 2Smash the potatoes
   Working in batches, place the warm potatoes on a cutting board. Using a flat cleaver or the bottom of a heavy skillet, press down firmly once to smash each potato to about 1/2-inch thickness. The skins should split and the flesh should flatten but stay in one piece. Season lightly with salt.
   Look for Each potato is flattened with jagged edges and visible cracks.
   Tip Smash gently but decisively—too much pressure turns them to mush. Keep the pieces large for maximum crunch.

The potatoes are tender but intact, with slightly roughened skins from the baking soda. After smashing, each piece is flattened to about 1/2 inch thick, with split skins and craggy edges.

The potatoes should hold together—if they crumble, they were overcooked. Season lightly and set aside while the pan heats.

Roast to a Crisp

3. 3Heat the plancha
   Place a cast-iron plancha or large cast-iron skillet in the oven and preheat to 450°F (230°C). Let the pan heat for at least 15 minutes after the oven reaches temperature. Add the beef tallow and swirl to coat the surface, then carefully place the smashed potatoes in a single layer, cut side down. Let it rest for 3 minutes before slicing.
   Look for The tallow should sizzle immediately when the potatoes hit the pan.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan—work in batches if needed. Crowding traps steam and prevents crisping.
4. 4Roast until deeply golden
   Roast the potatoes for 25 minutes without moving them. After 25 minutes, use a thin spatula to check the underside—it should be deep mahogany and release easily. If not, continue roasting in 5-minute increments. The potatoes should crackle and sizzle as they cook.
   Look for The undersides are dark brown, the edges are crisp, and the potatoes release from the pan without sticking.
   Tip Resist the urge to flip early. Letting them sit creates a thick, shattery crust.

The potatoes are deeply browned on the underside, with dark mahogany crevices and visible crisp edges. They crackle when touched and release easily from the pan. The kitchen smells rich and savory from the beef tallow. The potatoes should be crisp on the outside but still tender inside.

Chimichurri and Serve

5. 5Make the chimichurri
   While the potatoes roast, combine the chopped parsley, minced garlic, red chili, olive oil, and red wine vinegar in a bowl. Stir well. Season with a pinch of salt. Let sit at room temperature for at least 10 minutes to allow the flavors to meld.
   Look for The chimichurri is bright green with flecks of red chili and garlic.
   Tip Chop the parsley by hand for a more textured sauce—a food processor turns it to a paste.
6. 6Finish and serve
   Transfer the hot potatoes to a serving platter. Spoon the chimichurri generously over the top, letting it cascade into the crevices. Sprinkle with flaky sea salt. Serve immediately while the potatoes are still crackling.
   Look for The chimichurri pools in the craggy surface, and the potatoes are still audibly crisp.
   Tip Add the chimichurri right before serving—the heat will wilt the parsley slightly but keep the crunch intact.

The chimichurri is a vibrant green with flecks of red chili and minced garlic. It has a bright, herbaceous aroma with a tangy kick from the vinegar. When spooned over the hot potatoes, it sizzles gently and pools in the crevices. The finished dish is glossy and inviting, with flaky salt sparkling on top.

Common mistakes

One common mistake is boiling the potatoes too long, which makes them fall apart when smashed. Aim for just tender. Another issue is not letting the pan heat long enough—if the pan isn't screaming hot, the potatoes will stick and steam instead of crisping.

Also, don't overcrowd the pan; give each potato space. Finally, don't flip the potatoes too early—let them develop a crust before moving them.

How to tell it’s done

The potatoes are done when they are deep mahogany brown on the underside and release easily from the pan. The edges should be crispy and crackly, and the interiors should be tender.

If you're unsure, lift one with a spatula—it should look golden and crisp. The chimichurri should be vibrant green and well combined. Since there is no protein in this recipe, there is no internal temperature to check.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest