Crispy Smashed Fingerling Potatoes with Tangy Chimichurri Step-by-step instructions

Before you start

Before beginning the recipe, ensure that the oven is preheated to 425°F (220°C) to ensure the potatoes start roasting immediately upon entering the oven. Wash the fingerling potatoes thoroughly under cool running water to remove any dirt, scrubbing gently if necessary, and pat them dry.

Prepare the chimichurri sauce in advance so it is ready to be spooned over the potatoes the moment they come out of the oven. Have the baking sheet ready, and ensure that the cooking space is clean and organized for the smashing process.

Instructions

Boiling the potatoes

1. 1Boil the potatoes
   Place the fingerling potatoes in a large pot and cover with salted water. Bring the water to a boil and cook the potatoes for fifteen minutes, or until they are completely fork-tender. Drain the potatoes thoroughly in a colander and spread them out on a baking sheet to dry slightly before smashing.
   Look for Potatoes should be fork-tender.
   Tip Ensure the potatoes are fully drained to prevent excess steam during roasting.

The potatoes are ready to move to the next phase when they are fork-tender throughout. They should look slightly soft but still hold their shape completely. After draining, they should appear dry on the surface, with no visible water droplets remaining on the skin, ensuring they are ready to be smashed without turning into a mash.

Smashing and seasoning

2. 2Smash and season
   Using the flat bottom of a clean drinking glass, gently press down on each boiled potato to flatten it into a craggy disk. Ensure the edges are broken and rough to maximize surface area for crisping. Drizzle the potatoes generously with the extra virgin olive oil, then sprinkle evenly with the coarse sea salt and garlic powder. Add the fresh rosemary sprigs on top of the tray.
   Look for Potatoes should be flattened into jagged disks.
   Tip Press firmly but carefully to keep the potato mostly intact.

At this point, the potatoes should look like rustic, flattened disks with plenty of craggy, uneven edges. The olive oil should be evenly distributed, and the herbs should be well-adhered to the surface of the potatoes.

The baking sheet should look organized, with each potato having enough room to crisp up without touching its neighbors.

Roasting and serving

3. 3Roast and serve
   Preheat the oven to 425°F (220°C). Place the baking sheet in the oven and roast the potatoes for thirty minutes. The potatoes are ready when they are deeply golden, blistered, and crackling. Remove from the oven and spoon the fresh chimichurri sauce over the hot potatoes just before serving to maintain the contrast in temperature and texture.
   Look for Potatoes should be deep mahogany gold and crispy.
   Tip Serve immediately to ensure the potatoes remain as crispy as possible.

The potatoes are ready when they have reached a deep, dark golden brown color and the edges have become thin and brittle. They should sound crispy when lightly tapped with a fork. The chimichurri should look vibrant and fresh, providing a bright contrast to the dark, roasted potatoes when spooned over just before the dish is served.

Common mistakes

A common mistake is failing to drain the potatoes thoroughly after boiling; excess moisture will steam the potatoes rather than roast them, resulting in a soggy texture instead of a crispy one.

Another error is overcrowding the baking sheet, which limits airflow and prevents the potatoes from browning correctly. Ensure there is enough space between each smashed potato on the tray. Finally, avoid using too little oil, as the olive oil is what facilitates the high-heat roasting and golden color.

How to tell it’s done

The potatoes are done when they exhibit a deep mahogany gold color and appear blistered and crackling across their entire surface. When pierced with a fork, the center of the potato should offer no resistance, indicating that it is perfectly fluffy.

The edges should be dark and brittle to the touch, providing the characteristic crunch. If the potatoes are not yet golden, continue roasting for an additional five minutes, checking frequently to prevent burning.