Garlic Smashed Potatoes with Chimichurri Sauce
Move over baked potatoes, smashed potatoes are the new kid in town! Baked smashed potatoes are an easy vegan recipe that will have your taste buds singing your praises. For this vegan recipe, I chose to top my smashed potatoes with a tangy, herby chimichurri sauce – one of my favorite summertime condiments.
Ingredients
- 1.5 lbs fingerling potatoes
- 2 tbsp safflower oil or other heat tolerant cooking oil
- 1 tbsp garlic crushed
- 1 tsp salt
- chimichurri sauce find my recipe here
Instructions
- Carefully wash the potatoes. Leave the skins intact.
- Preheat the oven to 400º.
- Set up a steamer basket in a large stockpot with 1-2” of water in the bottom. Bring to a boil. Add the fingerling potatoes and steam for ~20 minutes until the potatoes can easily be pierced with a fork.
- Prepare a baking sheet with parchment paper or a silicon baking mat. Arrange the steamed potatoes on the sheet, allowing for space between each potato.
- Using a potato masher, smash the potatoes until they are ~ ½” thick.
- Drizzle with the safflower oil and evenly distribute the crushed garlic. Sprinkle with the salt.
- Bake on the middle rack for 40-45 minutes until the potatoes’ edges are browned and crispy.
- Serve with fresh chimichurri sauce.
Tried this recipe?Let us know how it was!