Crispy Vegan Smashed Potatoes with Chimichurri

These Smashed potatoes are baked to a crisp and served with recent homespun parsley chimichurri. crisp from the surface and buttery within is however all potatoes ought to be! These crispy smashed potatoes build a good side with a meal. Serve these right out of the kitchen appliance with dressings like chimichurri or pesto or simply some garlic.

I use yukon gold or white potatoes. They get pressure grilled (saucepan directions are listed), then smashed and baked. These smashed potatoes are best served recent. If attending to build ahead, then preboil, smash and refrigerate and bake once required. you'll use varied flavors and toppings with these smashed potatoes aside from chimichurri, an easy basil pesto, some minced garlic and black pepper, vegetarian parm and garlic, paste sauce, spices like chili mix or Acadian. Baby Potatoes work best here. however you'll use regular size further. simply locomote quarters and smash and bake!

Ingredients

For the potatoes

• 1.5 lb baby potatoes , yukon gold or white or mix, see notes for regular size potatoes
• 1 tbsp oil , olive oil or organic safflower or melted vegan butter
• 1/2 tsp (0.5 tsp) coarse salt
• 1/2 tsp (0.5 tsp) freshly ground black pepper

For the chimichurri

• 1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
• 1/4 cup (4 g) basil packed or use cilantro
• 4 cloves (6 cloves) of raw garlic
• 2 tbsp extra virgin olive oil
• juice of 1 lime
• 1 tsp vinegar, apple cider or balsamic or red wine vinegar
• 1/4 tsp (0.25 tsp) each salt and black pepper
• 2 tbsp or more avocado for creamyness optional

Instructions

1. Cook the potatoes: Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.
2. Saucepan: Add potatoes and tap water(about an inch over the potatoes) to a saucepan. Bring to a boil over medium heat. Continue to cook for 25 mins or until tender. 
3. Drain the potatoes for 5 mins. Brush oil on baking sheet, place potatoes and press with fork or potato masher to flatten to about 1/4 inch thick.
4. Brush oil on the potatoes. Sprinkle salt and pepper generously. (you can also add minced garlic and herbs). Bake at 400 deg F (205 C) for 25 to 30 mins.
5. Meanwhile process the chimichurri ingredients in a food processor or blender with a few tbsp of water until coarsely blended. Taste and adjust flavor with salt, lime. 
6. Take the potatoes off the baking dish and serve hot, dressed with chimichurri.
7. To make ahead: Boil the potatoes, flatten, cool and refrigerate for upto 3 days. Make the chimichurri and refrigerate in a closed container for upto 3 days

Adapted from HERE

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