Crispy Smashed Golden Potatoes with Zesty Chimichurri Step-by-step instructions

Before you start

Preheat the oven to 425°F (220°C). Bring a large pot of salted water to a boil. Wash the potatoes thoroughly, but do not peel them—the skins add texture and hold the potatoes together during smashing.

Measure out the olive oil, garlic powder, and flaky sea salt. For the chimichurri, finely chop the parsley and mince the garlic. Have all ingredients ready before you start cooking.

Instructions

Boil and Smash

1. 1Boil the Potatoes
   Place the baby Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes. Drain well and let them steam dry for a few minutes.
   Look for A knife slides into a potato with no resistance, but the potato holds its shape.
   Tip Start checking at 12 minutes; smaller potatoes cook faster. Overcooking makes them fall apart when smashed.
2. 2Smash the Potatoes
   Preheat the oven to 425°F (220°C). Drizzle 2 tablespoons of olive oil onto a rimmed baking sheet and spread it evenly. Place the drained potatoes on the sheet, leaving space between each. Use the bottom of a drinking glass to gently press down on each potato until it flattens to about 1/2-inch thick, exposing craggy edges.
   Look for Potatoes are flattened but still in one piece, with rough, uneven edges.
   Tip If the glass sticks, dip it in oil or water between smashes. Smash gently to keep the potatoes intact.
3. 3Season and Roast
   Brush the smashed potatoes with the remaining 1 tablespoon of olive oil. Sprinkle evenly with garlic powder and 1 teaspoon of flaky sea salt. Roast in the preheated oven for 25–30 minutes, until the edges are deep golden brown and blistered, and the potatoes are crackling crisp.
   Look for Edges are browned and crisp; the tops feel firm when pressed.
   Tip Roast on the top rack for extra browning. Do not flip; let the bottoms crisp undisturbed.

The potatoes are fork-tender and have been smashed to about 1/2-inch thickness.

They should be flat with rough, craggy edges, and coated lightly with olive oil. The baking sheet is ready with a layer of oil to prevent sticking.

Roast and Make Sauce

4. 4Make the Chimichurri
   While the potatoes roast, prepare the chimichurri. In a medium bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, dried oregano, and chili flakes. Slowly whisk in the 1/3 cup of olive oil until the sauce is well combined and emulsified. Set aside at room temperature.
   Look for The sauce is vibrant green, slightly thickened, and aromatic.
   Tip Chop the parsley very finely for a smoother sauce. Letting it sit for 10 minutes allows the flavors to meld.

The potatoes are roasting in the oven, and the kitchen smells of garlic and herbs. The chimichurri is whisked together, a vibrant green sauce with a glossy sheen. The potatoes are browning at the edges and beginning to crisp.

Serve and Enjoy

5. 5Serve and Enjoy
   Transfer the hot crispy potatoes to a serving platter. Drizzle generously with the chimichurri sauce, or serve the sauce on the side for dipping. Finish with an extra sprinkle of flaky sea salt. Serve immediately while the potatoes are at their crispiest.
   Look for Potatoes are golden, crisp, and glistening with sauce; the aroma is herbal and garlicky.
   Tip For the ultimate crunch, serve right away. The potatoes soften as they sit under the sauce.

The potatoes are golden brown and shatteringly crisp. They are piled onto a platter, drizzled with chimichurri, and sprinkled with flaky sea salt. The sauce is bright and herby, ready to be dunked into.

Common mistakes

One common mistake is not boiling the potatoes long enough; undercooked potatoes will be hard and won't smash well. Another is smashing them too hard, which can cause them to fall apart.

Use gentle, even pressure. Also, be sure to dry the potatoes thoroughly after draining—excess moisture can prevent crispiness. Finally, do not overcrowd the baking sheet; give each potato room to crisp up.

How to tell it’s done

The potatoes are done when the edges are deep golden brown and blistered, and the tops feel crisp to the touch. A fork should easily pierce the center of a potato, but the exterior should crackle when pressed.

The chimichurri is ready when it is vibrant green and well combined. Since there is no protein in this recipe, there is no minimum internal temperature to check.