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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. Jump to Recipe
Crispy from the outside and buttery inside is how all potatoes should be! These crispy smashed potatoes make a great side with a meal. Serve these right out of the oven with dressings such as chimichurri or pesto or just some garlic.
I use yukon gold or white potatoes. They get pressure cooked (saucepan instructions are also listed), then smashed and baked. These smashed potatoes are best served fresh. If planning to make ahead, then preboil, smash and refrigerate and bake when needed.
You can use various flavors and toppings with these smashed potatoes other than chimichurri, a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun. Baby Potatoes work best here. But you can use regular size as well. Just slice into quarters and smash and bake!
Ingredients for Vegan Smashed Potatoes with chimichurri and substitution options
- Smashed Potatoes need baby potatoes, salt, freshly ground black pepper and olive oil. You can use some fresh herbs or minced garlic or pesto as well after brushing the smashed cooked potatoes with oil.
- If you dont have baby potatoes, use regular size potatoes. They will take a few minutes longer to cook. Cut into quarters and smash and bake.
- Chimichurri sauce has parsley, basil, garlic, olive oil, vinegar, lime juice, salt and pepper. You can use more lime instead of vinegar. Use cilantro and parsley, or just all parsley or a combination of other fresh herbs with parsley.
Step Photos:
Cook the potatoes in the Instant Pot pressure cooker or saucepan. Drain, let them sit for a few minutes, then flatten on a bakingsheet with a potato masher or fork.
Brush olive oil and sprinkle generously with salt and pepper, and minced garlic if using. Bake until crisp. Meanwhile, pulse the ingredients for the chimichurri in a food processor and set aside. Serve the potatoes hot from the oven, dressed with chimichurri
More Summer Recipes
- Cajun Spiced Roasted Cauliflower with Chimichurri
- 10 Minute Taco Spiced White Bean Pepper jack quesadillas
- Grilled Cauliflower Cheddar Pesto Zucchini Sandwich
- Grilled Red Pepper Hummus Roasted Sweet Potato Sandwich
- Roasted Veggie Sandwich
More Smashed Potatoes to try
Crispy Vegan Smashed Potatoes with Chimichurri
Equipment
- mini food processor
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
Instructions
- 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: Add 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.
- 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.
- 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.
- 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.
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everything I’ve made of yours is amazing and these potatoes stay the course! My family loves them and I can’t wait to make them for a dinner party
Awesome, thank you for stopping by!
Hello
I am so excited to have come across your website!! I am trying to change my diet to something more healthier but with flavour. All your recipes sound amazing. Could you tell me what is the amount per serving for your recipes or how determine it since it does not say in the calorie count chart? Thank you
each recipe is unique and this one has four servings at 236 calories each. I divide the total calories for the whole recipe by the amount of servings. And approximate what an average serving for one person would be by volume or portion depending on if it is a cake that is sliced or a dish like this.
I made these today. We have fresh picked potatoes, and parsley and basil growing in our garden.
This was very easy to make and the flavors were incredible!
Love this recipe! We’ll make again and again. You inspire me – I have made several of your recipes…..and have never been disappointed.
wow – early planting season – nice harvest. Thanks Kelly
This was amazing! Another great recipe.
Thank you for your review, I’m so glad you enjoyed this!
Delicious. Made this a couple of times. Really love the Chimichurri sauce.
Thank you for a great recipe.
Leslie
awesome!
Gaw, I forgot my 5 Stars above!
I made these last week to take to a friend’s for dinner and they were a HIT.
We served part of them after the recommended time and then put the other half back in the oven to get even crisper…and they were SO delicious…I had intended to leave for my friends, but there were none.
I squished the potatoes with a small flat glass which gave them a fun look.
I WILL be making these again…
yay! thanks!
Tried them last night and they were a hit! THANKS again for another great recipe !
awesome
I usually can’t stand baby potatoes, but something tells me I’m going to love this recipe! It look delicious x
Shannon | https://shannonmichelle1.blogspot.com
Thanks Richa. My family will love these!!