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Smashed Potatoes with Red Chimichurri

4 Servings
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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.

Ingredients

  • pounds small (1- to 1½-inch) Yukon Gold OR fingerling potatoes, unpeeled

  • Kosher salt

Directions

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Reviews
Jon S.
December 18, 2022
Very Good, But...
Proportions were off for us. We love spicy, but I don't know that it would have even been possible to finish this amount of chimichurri. Double the spuds (on two baking sheets) or halve the chimichurri. Other than that? Yum.