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    Home » All Recipes

    Smashed Lemony Potatoes with Chimichurri Sauce

    Published: Apr 24, 2019 » Modified: Sep 21, 2022 by Haley » This post may contain affiliate links

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    I've been very into potatoes recently. I know that's random because potatoes aren't a part of any trend at the moment and they're not anything out of the ordinary, but I just can't seem to get enough.

    Since they're pretty starchy and heavy, I wanted to give them a little brightness through flavor. To do so, I cooked them with lemon and drizzled an herby chimichurri sauce on top to serve.

    I guarantee after you try this chimichurri sauce, you'll want to slather it all over everything. But I invite you to do so because it's fantastic and can bring great flavor to a wide variety of food items such as steak, salmon, chicken, shrimp, etc. etc.

    smashed_potatoes_4

    📖 Recipe

    smashed_potatoes_1

    Smashed Lemony Potatoes with Chimichurri Sauce

    Deliciously bright lemony smashed potatoes drizzled with chimichurri sauce
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    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 4 -6 side servings

    Ingredients

    For the potatoes:

    • 1 lb baby yukon potatoes
    • 2 ½ lemons

    For the chimichurri:

    • 1 shallot
    • 3 cloves garlic
    • 1 cup parsley
    • 1 cup cilantro
    • ¼ teaspoon red pepper flakes
    • ¼ cup olive oil
    • ¼ cup red wine vinegar
    • ½ lemon
    •  

    Instructions

    • Preheat  oven to 425℉.
    •  In a large pot, bring 5 cups of water and the juice of two lemons to a boil. 
    • In the meantime, clean off the potatoes, and prick with a fork. Once the water is boiling, add in the potatoes and cook for 15-18 minutes.
    • On a large, non-stick sheet pan, spread out the potatoes with about 1 inch between them. Using the bottom of a cup/mason jar, gently push down on the potatoes until they're slightly 'smashed'
    • Drizzle olive oil and the juice of half a lemon over the potatoes, and bake for 18-20 minutes. 
    • While the potatoes are in the oven, add all ingredients except the olive oil to a blender or a food processor (blender will yield a chunkier sauce).
    • Pulse while streaming in the olive oil until the ingredients are combined and homogenous (but not completely smooth - leave some pieces/small chunks).
    • Once the potatoes are done, serve with a good drizzle of chimichurri sauce on top. 
    •  
    Author: Haley

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