Crispy Smashed Potatoes With Avocado Chimichurri

Name: Crispy Smashed Potatoes With Avocado Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crispy smashed potatoes; 2 pounds baby yellow potatoes; olive oil for drizzling; sea salt and freshly cracked black pepper; avocado chimichurri; 1 avocado, seeded and flesh scooped out; 1 bunch flat-leaf parsley (save a few pieces for garnish); 6 garlic cloves, peeled; 1 shallot, peeled plus top and root cut off; 1 teaspoon red pepper flakes + extra for garnish; 4-5 tablespoons olive oil; 3-4 tablespoons freshly squeezed lemon juice; healthy pinch of sea salt and pepper

Servings: persons

crispy smashed potatoes
2 pounds baby yellow potatoes
olive oil for drizzling
sea salt and freshly cracked black pepper
avocado chimichurri
1 avocado, seeded and flesh scooped out
1 bunch flat-leaf parsley (save a few pieces for garnish)
6 garlic cloves, peeled
1 shallot, peeled plus top and root cut off
1 teaspoon red pepper flakes + extra for garnish
4-5 tablespoons olive oil
3-4 tablespoons freshly squeezed lemon juice
healthy pinch of sea salt and pepper

1
Add potatoes to a large pot. Fill the pot with water until the potatoes are just covered. Bring to a boil over high heat, then reduce heat to medium-high heat to maintain a low boil. Cook uncovered for 15-20 minutes (or until tender and easily pierceable with a butter knife).
2
In the meantime, prepare the avocado chimichurri: Add all ingredients to a food processor (start with 4 tablespoons olive oil and 3 tablespoons of lemon juice) then pulse until a paste is formed. Taste and adjust flavor as needed, adding more olive oil to thin the mixture, lemon juice for acidity, salt for flavor, or red pepper flakes for heat. Set aside.
3
Preheat the oven to 450F. Line a baking sheet with parchment paper then arrange cooked potatoes on the baking sheet and smash down with the bottom of a cup or mason jar.
4
Drizzle the potatoes with olive oil then season with a healthy pinch of sea salt and black pepper. Bake for 25-28 minutes or until golden brown and CRISPY.
5
To serve, spoon the avocado chimichurri over the potatoes then garnish with a few sprinkles of minced parsley and red pepper flakes.

1313

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: crispy smashed potatoes, 2 pounds baby yellow potatoes, olive oil for drizzling, sea salt and freshly cracked black pepper, and more.

Yes, Crispy Smashed Potatoes With Avocado Chimichurri falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!