Crispy Smashed Fingerling Potatoes with Tangy Chimichurri Tips, FAQ & printable recipe

Tips for success

To maximize crispiness, ensure the boiled potatoes are completely dry before smashing. You can even let them sit in the colander for a few minutes after draining so that the residual heat evaporates any excess water. A dry potato surface is the secret to achieving that deep brown, crackling crust that makes these potatoes so irresistible.

When smashing, aim to keep the potato as a single piece rather than letting it fall apart entirely. The goal is to maximize the surface area by creating cracks and jagged edges while keeping the structure of the potato intact.

If a potato does break apart, simply push the pieces back together; they will roast together and still result in a delicious, crispy final product.

Variations

• Spicy Smashed Potatoes: Add a teaspoon of red pepper flakes to the olive oil before drizzling it over the potatoes to introduce a subtle heat that complements the tangy chimichurri sauce perfectly.
• Cheesy Smashed Potatoes: Sprinkle a generous amount of freshly grated Parmesan cheese over the potatoes during the last five minutes of roasting for a salty, umami-rich crust that pairs well with the herbs.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Keep the sauce separate to maintain crispness.

Reheat

Reheat in a preheated oven at 400°F (200°C) for 10-15 minutes until hot and crispy.

If there are leftovers, allow them to cool to room temperature for no more than two hours before placing them in an airtight container. Keep the potatoes separate from the chimichurri sauce if possible, as the acid in the sauce can soften the crispy crust over time. Stored properly, the potatoes will remain good in the refrigerator for up to three days.

The potatoes can be boiled up to one day in advance and stored in the refrigerator once cooled. When ready to serve, simply bring them to room temperature for about thirty minutes, then proceed with the smashing, seasoning, and roasting steps as directed.

This makes the recipe much easier to manage for larger gatherings or busy weeknight dinners without sacrificing any quality or texture.

Serving ideas

These potatoes are best served immediately while they are hot and the edges are at their maximum crunch. Arrange them on a large platter and drizzle the vibrant chimichurri sauce over the top just before bringing them to the table.

The contrast between the hot, crunchy potato and the cool, tangy sauce is the highlight of the dish, so timing the final garnish is essential.

Consider serving these alongside grilled proteins or a fresh garden salad. The bold flavors of the chimichurri make these potatoes a versatile side that can complement everything from roasted chicken to seared fish.

Because they are so visually striking, they also make a perfect appetizer for guests, especially when served with extra chimichurri on the side for dipping.

Frequently asked questions

Recipe card

Crispy Smashed Fingerling Potatoes with Tangy Chimichurri

Prep 10 minCook 45 minTotal 55 minServes 4

Ingredients

• 1 kg baby fingerling potatoes
• 2 tbsp coarse sea salt
• 1/3 cup extra virgin olive oil
• 1 tsp garlic powder
• 3 sprigs fresh rosemary
• 1/2 cup chimichurri sauce (made ahead)

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

280

Protein

4.5 g

Carbohydrates

32 g

Fat

16 g

Fiber

4 g

Sugar

1.5 g

Sodium

450 mg

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