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Smashed Potatoes with Red Chimichurri
To make smashed potatoes with creamy-dense interiors that contrast perfectly against craggy, well-browned exteriors, we first simmer the potatoes in heavily salted water until tender. We then drain them, put them on an oiled baking sheet, crush them with a flat-bottomed object such as a ramekin, then roast them in a hot oven. It’s a multi-step process that’s well worth the effort. A pantry-friendly red chimichurri sauce is a perfect spicy, tangy-sweet accompaniment to the potatoes. Leftover chimichurri, if you have any, will keep for up to a week in the refrigerator; bring to room temperature before serving.
pounds small (1- to 1½-inch) Yukon Gold OR fingerling potatoes, unpeeled