Smashed Potatoes with Creamy Chimichurri

Gluten Free - Dairy Free - Refined Sugar Free 

smashed potatoes

I’m not the biggest potato fan, but when they’re buttery, crispy, and topped with bold green herbs, I am all over them! I could eat a small platter of these for dinner. Maybe I even have? All I know is that if you like to jazz up your potatoes then this recipe is a winner.

While this is a simple recipe, it does take some advance planning. These potatoes aren’t just going to boil and roast themselves, so make sure to leave at least an hour to prep the potatoes before serving. You’ll also want to eat these immediately because no one should miss out on a hot potato with crispy skins. No one.

The chimichurri can be made while your potatoes are boiling or a day in advance. I like to make it about a half a day prior to serving because then it has enough time for the flavors to meld. That said, there’s not rule that says to make it 4 hours prior. All you’ll need is at least 1 hour for the chimichurri flavors to blend together.

I like my chimi with a strong punch, so I opt to use the full bunch of cilantro. Again, this is a taste preference, so if you aren’t a huge cilantro fan then let the parsley shine and just use half a bunch of cilantro.

While we’re speaking about recipe alterations, think about if you want to drizzle or dollop your chimichurri. By using 1/4 cup cup of olive oil, you will get a scoop-able, dolloping texture. If you increase up to 1/3 cup, you will have a thicker drizzle and the taste of olive oil might show up on your palate.

Play around and see what flavor and consistency you enjoy best. In the end, you can’t go wrong because you’ll have an herb rich dollop or drizzle that pleases the eyes and tastebuds, while nourishing your body with antioxidant rich goodness.

smashed potato

Just chimi

Smashed Potatoes with Creamy Chimi

Prep time: 15 min., Boil & Bake time: 45+ min., Total time: 60 min.

Makes: 4 - 6 servings


Potato Ingredients

  • 2 lbs small/medium Yukon gold potatoes (6 – 8 potatoes)*

  • 2 Tbsp. melted ghee or avocado oil

  • Sea salt

  • Black pepper

Chimichurri Ingredients

  • 1 bunch parsley

  • ½ - 1 bunch cilantro

  • ¼ - 1/3 Cup olive oil

  • ½ avocado

  • 3 Tbsp. red wine vinegar

  • 3 cloves garlic

  • ¾ tsp. red pepper flakes

  • ½ tsp. sea salt

  • ½ tsp. black pepper



  1. Put the potatoes in a large pot. Cover them with water and bring to a boil over high heat. Reduce the heat slightly and maintain a low boil for 20 – 25 minutes, until the potatoes are fork tender. Drain in a colander.

  2. While the potatoes are boiling, make the chimichurri. Combine all chimichurri ingredients in a blender or food processor and blend until nice and creamy, pausing to scrape down the sides of the container as needed. Adjust the amount of cilantro to your liking, as well as, the amount of olive oil. Add more oil for a runnier chimichurri. Use less for a thicker one. Let the chimichurri sit for at least one hour to allow the flavors to meld.

  3. Pre-heat the oven to 425° F. Place the potatoes on a lightly greased baking sheet (no parchment paper, so that the potatoes can get crispy). Smash the potatoes with the back of a cup, until they are slightly flattened. Potatoes will break open and this is perfectly fine.

  4. Brush each smashed potato with generous amounts of melted ghee or olive oil and sprinkle with sea salt and black pepper.

  5. Roast the potatoes for ~ 25 minutes until they are crispy and golden. The oven time will vary depending on the size of your potatoes. Remove the potatoes from the oven and place them onto a serving plate. Dollop or drizzle them with creamy chimichurri then serve immediately.

Pro Tips

*Potato Sizing: if some of the potatoes are quite larger than the others, cut them in half so that they are all roughly similar in size. You don’t want to quarter or cut into slices. Try to keep the potatoes whole or halved for this recipe.

Chimi Prep: make ahead of time and store in the fridge until you are ready to use.

Potato Prep: if necessary, boil and blanch the potatoes the night before. Allow them to completely cool before storing in a sealed container in the refrigerator. 

Storage: the smashed potatoes are best served day of. If you make the chimi ahead of time, store it in a sealed container in the fridge for up to 7 days or freeze with a layer of olive oil in a sealed container for up to 3 months.

smashed potatoes and chimi

Let us know what you think in the comments section below.