Crispy Smashed Golden Potatoes with Zesty Chimichurri

These crispy smashed golden potatoes are the side dish that outshines the main. Boiled until tender, smashed flat, and roasted at high heat until the edges shatter, they deliver a crunch that rivals any french fry. The homemade chimichurri—bright with parsley, garlic, and red wine vinegar—adds a fresh, zesty counterpoint that makes every bite irresistible.

Imagine a potato that is crispy on the outside, fluffy on the inside, and coated in a vibrant, herby sauce. That is exactly what you get with this recipe.

Baby Yukon Gold potatoes are boiled, smashed, and roasted until golden and blistered, then served with a simple chimichurri made from fresh parsley, garlic, olive oil, and red wine vinegar. The result is a dish that is both comforting and bright, perfect as a side or a snack.

Ingredients

Why this recipe works

Boiling the potatoes first ensures they are fully cooked and tender inside, so the high-heat roasting can focus on creating a shatteringly crisp exterior.

Smashing them increases the surface area, exposing craggy edges that crisp up beautifully in the oven. The combination of boiling and roasting gives you the best of both worlds: a creamy interior and a crunchy, golden crust.

Chimichurri is a classic Argentine sauce that balances fresh herbs, garlic, vinegar, and oil. Here, it provides a bright, acidic contrast to the rich, roasted potatoes. The parsley brings a clean, herbaceous flavor, while the chili flakes add a gentle warmth. The sauce is quick to whisk together and can be made ahead, making it a versatile companion for many dishes.

Notes and substitutions

Baby Yukon Gold potatoes are ideal because they are small, creamy, and hold their shape during boiling. If unavailable, baby red potatoes or small new potatoes work well.

The key is to choose potatoes that are roughly the same size so they cook evenly. Smashing them with a drinking glass creates the perfect craggy surface, but a flat-bottomed cup or a potato masher also works.

The chimichurri is incredibly flexible. For a milder sauce, reduce the chili flakes or omit them entirely. For extra brightness, add a squeeze of lemon juice.

The sauce can be made up to a day ahead and stored in the refrigerator; bring it to room temperature before serving. This recipe is naturally vegan and gluten-free, making it a crowd-pleaser for many dietary preferences.

• baby Yukon Gold potatoes: baby red potatoes or small new potatoes work well; adjust roasting time if they are larger.
• fresh parsley: Use cilantro or a mix of cilantro and parsley for a different herbal note.
• red wine vinegar: Sherry vinegar or white wine vinegar can replace red wine vinegar.
• chili flakes: Use a pinch of cayenne pepper or omit for a milder sauce.

Equipment

• Large pot
• Baking sheet
• Drinking glass or flat-bottomed cup
• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Pastry brush