"The belly rules the mind."--Spanish Proverb

Smashed Potatoes with Chimichurri Recipe

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This recipe for Smashed Potatoes with Chimichurri, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bonnie Wisniewski

Category:
Category:

Ingredients:  
Ingredients:  
pounds mini Yukon Gold potatoes, about golf ball-size

1/4 cup salt

1/4 cup olive oil, plus more as needed

Kosher salt and freshly ground black pepper

Chimichurri, recipe follows
Chimichurri:

2 cloves garlic, finely chopped

1/4 bunch cilantro, finely chopped

1/4 bunch parsley, finely chopped

1/2 cup olive oil

Kosher salt

Directions:
Directions:
Preheat the oven to 400 degrees F.
Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
Chimichurri:
Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.

 

 

 

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