Crispy Vegan Smashed Potatoes with Chimichurri

5 from 7 votes

Crispy Vegan Smashed Potatoes with Chimichurri

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

Prep Time10

Cook Time45

Course: Appetizer

Cuisine: American, Vegan Gluten-free

Keyword: smashed potatoes with chimichurri

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Variations: Use a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun on the potatoes

Regular size potatoes: Will need 2 mins longer pressure cooking time and 5-10 mins longer in saucepan. cut into quarters or smaller, smash and bake.

Nutrition is for 1 serve

Nutrition