Crispy Smashed Fingerlings with Fresh Chimichurri Tips, FAQ & printable recipe

Tips for success

For the crispiest results, let the potatoes steam dry after boiling—this removes excess moisture that can cause steaming instead of searing. Also, make sure the plancha is fully preheated before adding the potatoes.

If you're making a large batch, keep the cooked potatoes warm on a baking sheet in a low oven while you finish the rest, but add the chimichurri only right before serving.

The chimichurri is versatile—use it as a marinade for grilled meats, a dressing for salads, or a sauce for roasted vegetables.

If you prefer a smoother sauce, you can pulse it briefly in a food processor, but hand-chopping gives a better texture. Taste and adjust the seasoning with salt and vinegar before serving.

Variations

• Herb swap: Replace the parsley with cilantro or a mix of cilantro and mint for a different flavor profile. Use lime juice instead of red wine vinegar for a brighter, more citrusy chimichurri.
• Smoked paprika: Add 1 teaspoon smoked paprika to the chimichurri for a subtle smoky depth. This pairs especially well with grilled meats.
• Spicy garlic: Increase the garlic to 6 cloves and add an extra chili for a more pungent, spicy chimichurri. Let it sit for 30 minutes before serving to mellow the garlic.
• Lemon zest: Stir in 1 teaspoon grated lemon zest into the chimichurri for a bright, aromatic lift. This works well with seafood or chicken.

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 the potatoes will lose their crispy texture.

Reheat

Reheat potatoes on a baking sheet in a 400°F (200°C) oven for 5-7 minutes until hot and crisp. Do not microwave.

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

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

You can boil and smash the potatoes up to a day ahead. Keep them in a single layer on a baking sheet, covered, in the refrigerator.

When ready to serve, heat the plancha and roast them as directed. The chimichurri can also be made a day ahead—just bring it to room temperature and stir before using.

Serving ideas

Serve these smashed fingerlings as a side to grilled steak, roasted chicken, or lamb chops. They also make a fantastic appetizer or snack, especially with a cold beer or a glass of bold red wine. The chimichurri adds a fresh, herbaceous note that pairs beautifully with the rich, crispy potatoes.

For a vegetarian main, serve the potatoes with a simple green salad and some crusty bread. The dish is also great for brunch—serve with eggs and a tomato salad. Leftover potatoes can be chopped and added to breakfast hash or folded into tacos.

Frequently asked questions

Recipe card

Crispy Smashed Fingerlings with Fresh Chimichurri

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 500 g fingerling potatoes (about 1 lb)
• 1 tbsp baking soda
• 3 tbsp beef tallow
• 1 bunch fresh flat-leaf parsley, finely chopped (about 1 cup)
• 4 cloves garlic, minced
• 1 red chili (such as Fresno or red jalapeño), finely chopped
• 80 ml olive oil (about 1/3 cup)
• 2 tbsp red wine vinegar
• Flaky sea salt, for finishing, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

30 g

Fat

21 g

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