Smashed Potatoes + Chimichurri Sauce

Crisp + yummy, topped with zingy chimichurri sauce



Ingredients

  • 12 Yukon Gold medium-sized potatoes, keep skins on

  • Olive Oil Spray

  • Salt and pepper



Chimichurri Sauce

  • 1⁄4 cup chopped parsley

  • 1⁄4 cup finely chopped cilantro

  • 1⁄4 cup red wine vinegar

  • 4 cloves garlic, minced

  • 1 Tbs hemp seeds

  • 1⁄2 tsp crushed red pepper (reduce or omit for mild flavor)

  • Salt + pepper

  • 1⁄4-1/3 cup extra virgin olive oil



Instructions

  • Bake potatoes in a parchment-lined baking tray at 400º for 40 min

  • Remove from the oven but keep it at 400º

  • Once potatoes are cool enough to touch, cut each in half and place skin side down on the baking sheet.

  • Spray each half with a little olive oil

  • Take the bottom of a glass and stamp down on each potato half smashing it quite flat

  • Sprinkle with garlic spice or salt + pepper

  • Place back in the oven and bake for 40 min, or until the edges turn brown and crispy



Chimichurri Sauce Instructions

  • Blend parsley, cilantro, red wine vinegar, garlic, hemp seed, crushed red pepper and salt and pepper

  • Stir in olive oil and allow the sauce to sit at room temperature for at least 20 min

  • To serve: Remove potatoes from the oven and transfer to a dish and spoon chimichurri on top of each potato

  • Serve any remaining sauce on the side



Notes

  • Servings 4 - only a guideline as no amount of these are too many - they are always vacuumed up!

Adapted from and thanks to gratefulgrazer