Recipe: Smashed potatoes with roasted garlic chimichurri

These smashed potatoes and roasted garlic chimichurri are great as a side dish, as part of a grazing table or on their own as a snack. This recipe is gluten-free, dairy-free and vegan.

The secret to golden, crunchy potatoes is to cook them twice and smash them in between. I used Spud Lite lower carb potatoes but you can use any waxy potato you like. This recipe will make extra chimichurri, which you can store in a jar in the fridge. You can eat it with steak, lamb chops, eggs, octopus, etc.

Smashed potatoes with roasted garlic chimichurri

  • Servings: 4-6 servings
  • Difficulty: easy
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  • 750g potatoes

Roasted garlic chimichurri

  • 1 garlic clove
  • 1 cup parsley leaves
  • 2 tbsp thyme leaves
  • 2 tbsp rosemary leaves
  • 1/4 red capsicum
  • 1/2 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp red chilli flakes
  • 1/4 tsp sea salt


  1. Wrap garlic clove in foil and roast until soft (15-20 minutes in a moderate oven, about 180°C). Remove from foil and squeeze out of skin in a bowl.
  2. Leave the oven on and crank it to 200°C. Place a baking tray or sheet in the oven.
  3. Finely chop herbs and add to the bowl.
  4. Finely chop capsicum and add to the bowl.
  5. Add olive oil, vinegar, chilli and salt and mix well.
  6. Peel and cube potatoes. Place in a pot with water and salt and bring to a boil. Boil for 5 minutes, then drain water with the help of the lid. With the lid on, give potatoes a few vigorous shakes. This will create some bruised edges and bits and pieces that will become brown and crunchy.
  7. Place potatoes on baking paper or foil on the hot baking tray or sheet. Bake for 20 minutes or until golden brown.
  8. Serve potatoes with chimichurri on the side or on top – your choice.
  9. Store leftover chimichurri in a jar in the refrigerator.

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