Crispy Smashed Golden Potatoes with Zesty Chimichurri Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure the potatoes are completely dry before roasting. After draining, let them sit in the colander for a few minutes, then pat them with a clean kitchen towel.

The less moisture, the better the crunch. Also, use a heavy-duty baking sheet to ensure even heat distribution and prevent burning.

When smashing, use a flat-bottomed glass or a potato masher and press straight down. If you twist or rock the glass, the potato may break apart.

For extra flavor, you can add a sprinkle of smoked paprika or fresh rosemary to the potatoes before roasting, but the simple combination of garlic and sea salt is classic and delicious.

Variations

• Spicy Smashed Potatoes: Add an extra teaspoon of chili flakes to the chimichurri, or sprinkle the potatoes with a pinch of cayenne pepper before roasting. The heat pairs well with the cool, herby sauce.
• Lemon-Herb Smashed Potatoes: Stir the zest of one lemon into the chimichurri and add a squeeze of fresh lemon juice. The citrus brightens the flavors and complements the herbs.
• Garlic-Parmesan Smashed Potatoes: After roasting, sprinkle the potatoes with grated Parmesan cheese and return to the oven for 2 minutes until melted. Serve with the chimichurri on the side.
• Smoky Paprika Smashed Potatoes: Mix 1 teaspoon of smoked paprika with the garlic powder and salt before roasting. The smoky flavor adds depth and pairs beautifully with the chimichurri.

Storage and make-ahead

Fridge

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. The chimichurri can be refrigerated for up to 2 days.

Freezer

Freezing is not recommended as the potatoes will lose their crisp texture.

Reheat

Reheat leftover potatoes on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or until crisp again.

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until crisp again.

The chimichurri can be stored separately in the refrigerator for up to 2 days; bring it to room temperature before serving.

The chimichurri can be made up to 1 day ahead and stored in the refrigerator. The potatoes are best made fresh, but you can boil them a few hours ahead and keep them at room temperature until ready to smash and roast.

Serving ideas

Serve these crispy potatoes as a side dish alongside grilled steak, roasted chicken, or a simple green salad. They also make a fantastic appetizer for a party—place the chimichurri in a bowl for dipping and let guests help themselves. The combination of crunchy potatoes and bright sauce is sure to be a hit.

For a more substantial meal, top the potatoes with a poached egg or a dollop of sour cream. The creamy texture pairs beautifully with the crispy potatoes and tangy chimichurri.

You can also add a sprinkle of crumbled feta or chopped fresh herbs for extra flavor. However you serve them, these potatoes are best enjoyed hot and fresh from the oven.

Frequently asked questions

Recipe card

Crispy Smashed Golden Potatoes with Zesty Chimichurri

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb baby Yukon Gold potatoes
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp flaky sea salt, plus more for serving
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• 1/3 cup olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

290

Protein

4 g

Carbohydrates

35 g

Fat

16 g

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