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
- Fill a large pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- 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.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Spoon the chimichurri over the potatoes and enjoy!