Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Smashed Potatoes with Red Chimichurri
1¼ hours 35 minutes active
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
01Heat the oven to 500°F with a rack in the middle position. Add the potatoes and ¼ cup salt to a large saucepan, then add 1 quart water. Bring to a boil over high and cook, uncovered and stirring occasionally, until a skewer inserted into the largest potato meets no resistance, about 25 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT