The Best Chimichurri Smashed Potatoes (Gluten Free, Vegan)

Prep: 10 minutesCook: 60 minutesTotal: 70 minutes
Yield: serves 3Category: Soups/Sides
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My delicious chimichurri smashed potatoes really do make the perfect side dish if you are looking for something bursting with flavour that will elevate your meal!

I absolutely love chimichurri and will often have it drizzled over grilled vegetables and potatoes, however, I felt it was time to incorporate all of the delicious flavours into a separate recipe. Once I had perfected my Buttery Smashed Potatoes, which you can find here, I knew they were the perfect vessel to use! Once I had made a few simple amendments to my Chimichurri recipe to turn it into a paste we were ready to go.

The smashed potatoes are cooked so that they are light and fluffy on the inside but wonderfully crispy on the outside. They are topped with a mixture of butter and olive oil so they have a buttery flavour, however, you could just use olive oil instead if preferred.

This is a really tasty and versatile dish that can be used as the show stopper in a vast array of meals, I really like them paired with my Easy Aubergine Steak recipe, which you can find here, and greens. They also work really well as part of a tapas style feast if you wanted to enjoy them as more of a picky meal.

I have noted that this recipe serves three, however, this depends entirely on how big your appetite is and what you are serving these with. For a side dish I think going with an average of 250g of potatoes per person is a good rule of thumb, however, you may disagree and want to use more. If you are serving more than three people it is really easy to just double up on this recipe, just remember the potatoes may need longer in the oven.

I find that forty to forty five minutes in the oven results in a lovely crispy potato, however, ovens and personal preferences do vary so you may need to give these a little bit longer. Move the potatoes around the tray at the thirty minute mark and top with any remaining melted butter before returning to the oven and roasting until they are as golden brown and crispy as you like. Ensure you keep an eye on them so they do not burn.

Once the potatoes have been left to steam dry in the colander for a little while you will need to tip them out onto a tray and prepare them for the oven. You will need to spread the potatoes out across the tray so they are neater once smashed. I use the back of a fork to smash potatoes, however, this can cause them to completely split if you apply too much pressure. Opting to use the bottom of a mug or a jar will result in a neater smashed potato as the shape will help to hold the potato together during the process.

The chimichurri paste is made to my personal preference but if you wanted to add any additional garlic or chilli then you could. Similarly if you wanted to use less this is also an option! Feel free to add extra sea salt and black pepper to the chimichurri paste if desired, however, this might be too much for some people as the potatoes are already seasoned.

I use a pestle and mortar to make the chimichurri paste but you could use a mini blender instead if you don’t have one. I have noted that you need new potatoes for this recipe, however, you can use larger ones and just cut them into smaller chunks before boiling.

If you like these chimichurri smashed potatoes and want to try some other potato sides with a twist you may like my Pea Pesto Potato Salad which you can find here, my Warm Harissa & Chickpea Salad or my Dill Pickle Fries.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the potatoes

  • 750g 5 + 1/4 cups new potatoes
  • 2 tbsp red wine vinegar
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For the chimichurri paste

  • 1 large handful coriander
  • 1 large handful parsley
  • 3 tbsp red wine vinegar
  • 3 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp chilli flakes


  1. Place the new potatoes in a saucepan and cover with water. Bring to the boil and cook for twenty minutes over a moderate heat
  2. Once soft, drain the potatoes using a colander and leave to steam dry for a few minutes
  3. Tip the potatoes onto a lined tray and spread them out
  4. Use the back of a fork or the bottom of a mug or jar to press down onto the potatoes and crush them to achieve that 'smashed' look
  5. Place the olive oil and butter in a small saucepan and melt together over a low heat
  6. Use a pastry brush to coat the potatoes in the butter mixture, aim to use just over half of it
  7. Sprinkle the salt and pepper over the potatoes
  8. Place the potatoes in the oven and bake for thirty minutes in a preheated oven at 180 degrees Celsius
  9. After this time, shake the tray and top the potatoes with the remaining buttery mixture
  10. Return to the oven and continue baking for another 10 to 15 minutes or until your desired level of crispiness has been achieved
  11. Add all of the chimichurri ingredients to either a pestle and mortar or a mini blender and blitz until a paste forms. Season with additional salt and pepper if desired
  12. Once done, remove the potatoes from the oven and drizzle them with red wine vinegar
  13. Top each potato with a little bit of the chimichurri paste before serving


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