CHIMICHURRI SMASHED POTATOES ๐ฆ๐ท by @sovegan Golden, fluffy and crispy new potatoes, topped with a tangy, slightly spicy parsley dressing from Argentina called chi-chi-chimichurri. Divine!
recipe by @veganfeedgram (Vegan Recipes, Healthy Recipes) - see original post
Full recipe is below๐
Serves 6
๐ฟ 1.2kg / 42.3oz new potatoesf
๐ฟ salt + pepper
๐ฟ olive oil
๐ฟ 1 large bunch of fresh flat-leaf parsley
๐ฟ 3 garlic cloves, finely chopped
๐ฟ 1 red chilli, finely chopped
๐ฟ 1 small shallot, finely chopped
๐ฟ 1 tsp dried oregano
๐ฟ 3 tbsp red wine vinegar
1๏ธโฃ Add the potatoes to a pan of cold water. Bring the water to the boil then cook the potatoes for 15- 20 minutes or until the potatoes are soft. Transfer the potatoes to a baking tray then smash with a potato masher and leave to cool
2๏ธโฃ Preheat the oven to 200ยฐC fan / 430ยฐF. Season the potatoes with generous pinches of salt and pepper and drizzle with olive oil, then roast for 30 โ 40 minutes or until golden and crispy
3๏ธโฃ Meanwhile, to prepare the chimichurri, add the parsley, garlic, red chilli, shallot, dried oregano, red wine vinegar and large pinches of salt and pepper to a mixing bowl, along with 6 tbsp of olive oil. Stir to combine
4๏ธโฃ Remove the potatoes from the oven and drizzle the chimichurri all over. So delicious!
Enjoy! Roxy + Ben ๐
Notes:
๐ We use extra virgin olive oil in the chimichurri, which makes the dressing slightly lighter and has a stronger olive flavour
๐ Taste the chimichurri dressing as you go and the ingredients to your taste. Add more chilli if you like it hot or less vinegar if you prefer it less tangy
๐ Make sure you use a large baking tray so youโve got enough space to smash the potatoes.
๐ The dressing is traditionally made using fresh oregano, but dried oregano is far easier to find where we live