Crispy, Smashed Potatoes with Parsley & Carrot Green Chimichurri

Crispy, Smashed Potatoes with Parsley & Carrot Green Chimichurri

Smashed potatoes are fun for brunch or dinner. They’re also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. 



- 2 pounds small-to-medium red or yellow potatoes

- 1 tablespoon plus ¼ teaspoon fine sea salt, divided

- 4 tablespoons olive oil

- 1/2 cup of chimichurri



- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
- Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)
- Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the  remaining ¼ teaspoon salt over the potatoes.