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 Lemony Potatoes with Chimichurri Sauce
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 tsp red pepper flakes
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ lemon
- 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.