Crispy Smashed Potatoes with Chimichurri Sauce

Name: Crispy Smashed Potatoes with Chimichurri Sauce
Prep time: 10 min
Total time: 24 min
Yield: 24
Ingredients: 1 bag Alexia® Roasted & Ready® Baby Heirloom Potatoes with Steak Seasoning; ¼ cup Olive Oil; 2 tbsp Red Wine Vinegar; 1/4 cup Parsley, finely chopped; 2 tbsp Oregano, chopped; 2 Garlic Cloves, minced; 1/2 tsp Coarse Salt; 1/4 tsp Black Pepper; Avocado Oil (or other vegetable oil), for brushing

Create crispy, artfully seasoned smashed potatoes at home and with ease using Alexia^® Roasted & Ready® baby potatoes and a vibrant chimichurri sauce.

10min. Prep Time

24min. Total Time

4 SERVINGS

Ingredients

1 bag Alexia® Roasted & Ready® Baby Heirloom Potatoes with Steak Seasoning
¼ cup Olive Oil
2 tbsp Red Wine Vinegar
1/4 cup Parsley, finely chopped
2 tbsp Oregano, chopped
2 Garlic Cloves, minced
1/2 tsp Coarse Salt
1/4 tsp Black Pepper
Avocado Oil (or other vegetable oil), for brushing

Directions

To make the chimichurri sauce for smashed potatoes, add olive oil, vinegar, parsley, oregano, garlic, salt, and pepper to a small bowl and stir to combine. Set aside.
Heat oven to 425°F. Spread entire bag of frozen potatoes evenly across an 11” x 17” baking sheet lined with parchment paper and bake for 8 minutes.
Remove the baking sheet from the oven and carefully smash each potato with a potato masher or the bottom of a glass. Brush with oil and bake for another 8 minutes.
Remove the baking sheet from the oven once more. Flip the potatoes and brush again with oil. Bake for 8-9 minutes or until potatoes are golden and crispy.
Transfer potatoes to a plate. Drizzle sauce on top for chimichurri potatoes or serve on the side.