Crispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. Vegan Glutenfree Nutfree Soyfree Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: Not specified
  • Yield: 4
  • Category: Appetizer
  • Cuisine: American, Vegan Gluten-free

Ingredients

For the potatoes

  • 1.5 lb baby potatoes (, yukon gold or white or mix, see notes for regular size potatoes)
  • 1 tbsp oil (, olive oil or organic safflower or melted vegan butter)
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper

For the chimichurri

  • 1 cup packed parsley or one bunch parsley leaves and tender stems, chopped
  • 1/4 cup basil packed or use cilantro
  • 4 cloves of raw garlic
  • 2 tbsp extra virgin olive oil
  • juice of 1 lime
  • 1 tsp vinegar, apple cider or balsamic or red wine vinegar
  • 1/4 tsp each salt and black pepper
  • 2 tbsp or more avocado for creamyness optional

Method

  1. Cook the potatoes: Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally. Saucepan: A dd potatoes and tap water(about an inch over the potatoes) to a saucepan. Bring to a boil over medium heat. Continue to cook for 25 mins or until tender.
  2. Drain the potatoes for 5 mins. Brush oil on baking sheet, place potatoes and press with fork or potato masher to flatten to about 1/4 inch thick.
  3. Brush oil on the potatoes. Sprinkle salt and pepper generously. (you can also add minced garlic and herbs). Bake at 400 deg F (205 C) for 25 to 30 mins.
  4. Meanwhile process the chimichurri ingredients in a food processor or blender with a few tbsp of water until coarsely blended. Taste and adjust flavor with salt, lime.
  5. Take the potatoes off the baking dish and serve hot, dressed with chimichurri. To make ahead: Boil the potatoes, flatten, cool and refrigerate for upto 3 days. Make the chimichurri and refrigerate in a closed container for upto 3 days

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.