Chimichurri Smashed Potatoes

Golden and fluffy smashed potatoes topped with a tangy and spicy parsley dressing. This is heaven.

Ingredients

-1 people+

Metric

Method

1. 1

   Add the potatoes to a pan of cold water. Bring the water to the boil then cook the potatoes for 15- 20 minutes or until the potatoes are soft. Transfer the potatoes to a baking tray then smash with a potato masher and leave to cool.

   
2. 2

   Next preheat the oven to 200°C / 430°F. Season the potatoes with generous pinches of salt and pepper and drizzle with olive oil, then roast for 30 – 40 minutes or until golden and crispy.

   
3. 3

   Meanwhile, to prepare the chimichurri, add the parsley, garlic, red chilli, shallot, dried oregano, red wine vinegar and large pinches of salt and pepper to a mixing bowl along with 6 tbsp of olive oil.  Stir to combine. 

   
4. 4

   Remove the potatoes from the oven and drizzle the chimichurri all over. So delicious!