Smashed Potatoes & Chimichurri Sauce

Smashed potatoes make for a crispy, delicious side.
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Smashed Potatoes & Cilantro Sauce

Recipe by Christine Gilkey

Start to Finish: 25 minutes

Servings: 4


  • 2 lb. fingerling potatoes

  • 7 tbsp. olive oil, plus more for brushing

  • 1 cup (packed) fresh cilantro leaves with tender stems

  • 3 tbsp. red wine vinegar

  • 1 clove garlic 

  • Pinch of crushed red pepper


In pot of salted boiling water, cook potatoes until tender, 12 to 15 minutes. Transfer to baking sheet lined with foil. Brush bottom of drinking glass with oil. Using oiled glass, smash potatoes to 1/4 inch thick; season. Brush potatoes with oil. Bake at 450° until crispy, about 15 minutes. In food processor, pulse 7 tbsp. oil and remaining ingredients until coarse sauce forms; season. Spoon over potatoes.