Crispy Smashed Potatoes with Chimichurri Sauce
Ingredients
- 1 tsp sea salt
- 1.5 lb baby potatoes (color of choice)
- 2 tbsp olive oil, more if desired
- Pinch coarse sea salt, for sprinkling
- 1 batch chimichurri sauce (optional for drizzling - recipe a few posts back!)
Preparation
Preheat oven to 400°F/200°C and line a baking sheet with parchment paper.
Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, about 20 minutes. Drain and transfer to the baking sheet.
Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 minutes, or until the potatoes are crispy and golden brown.
Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Alternatively, serve with a dipping sauce of choice.