Crisp + yummy, topped with zingy chimichurri sauce
Ingredients
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
Adapted from and thanks to gratefulgrazer
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