Crispy Smashed Fingerling Potatoes with Tangy Chimichurri

Discover the secret to achieving restaurant-quality crispy potatoes right in the home kitchen. By combining the boiling and roasting methods, these smashed potatoes develop an incredibly crunchy exterior while staying perfectly fluffy on the inside.

Drizzled with a zesty chimichurri, this dish transforms simple ingredients into an unforgettable side that pairs beautifully with almost any main course, offering a satisfying crunch in every single bite.

The magic of this recipe lies in the mechanical process of flattening the potatoes. When you smash a pre-boiled potato, you create an uneven, craggy surface area that is prone to extreme caramelization in the oven. This technique, paired with high-heat roasting, ensures that every bite is packed with texture.

The addition of a vibrant chimichurri sauce, composed of fresh herbs and tangy vinegar, provides a necessary acidity that balances the richness of the olive oil-roasted potatoes, resulting in a side dish that is both sophisticated and incredibly simple to execute for any occasion.

Ingredients

Why this recipe works

The boiling process is essential as it softens the potato starch, allowing the interior to become creamy and fluffy. When the potato is smashed while still warm, the structure yields easily, creating the signature jagged edges that become the crispiest parts during the roasting phase. This dual-texture approach is the key to a superior roasted potato that feels indulgent without being heavy.

Using a high oven temperature of 425°F (220°C) is vital for achieving the deep mahogany color and the distinct crackling sound associated with this dish. The olive oil helps conduct heat evenly across the uneven surface of the smashed potato, ensuring that even the smallest crags turn into crispy bits while the larger center remains soft and tender, providing a complex sensory experience.

Notes and substitutions

Fingerling potatoes are the ideal choice for this recipe due to their uniform size and thin skin, which crisps up beautifully without needing to be peeled.

If fingerling potatoes are unavailable, baby Yukon gold potatoes are an excellent substitute because of their naturally buttery texture. Ensure that the potatoes are of similar size so they boil at the same rate, preventing some from becoming mushy while others remain too firm.

The equipment required is minimal, but using a sturdy baking sheet is important to allow for proper heat circulation. For the smashing step, a heavy-bottomed glass or a flat-bottomed measuring cup works perfectly.

While fresh rosemary is specified for the roasting, feel free to experiment with other woody herbs like thyme, provided they are fresh, as dried herbs may burn during the long, high-temperature roasting process.

• fingerling potatoes: baby red potatoes or baby Yukon gold potatoes can be used if fingerling potatoes are unavailable.
• fresh rosemary: fresh thyme or dried oregano can replace the rosemary for a different aromatic profile.

Equipment

• large pot
• baking sheet
• drinking glass
• colander
• spoon