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Crispy Chili Smashed Potatoes with Avocado Chimichurri
10 mins
50 mins
Steps
- Add your sauce ingredients to a food processor or blender and blend until smooth. Keep your sauce stored in the fridge while you prepare your potatoes.
- To make the smashed potatoes:
- Place your potatoes in a large pot and fill it with enough water to cover the potatoes. Then cover the pot and bring it to a boil. Boil your potatoes for 20-25 minutes or until they pierce easily with a knife. Once done, drain your potatoes and let them cool slightly.
- While the potatoes are boiling, preheat your oven to 425 degrees and spray a large baking pan with cooking spray. Then mix your spices together and set them aside.
- Once the potatoes are cool, add them to a bowl and toss them in your oil and half your spice mix.
- Then pour your potatoes onto your prepared baking pan and take a heavy flat-bottom glass (or potato masher) and smash each potato to about a ½ inch thick. (The thinner the potatoes = the crispier they'll be.)
- Then give the tops of your potatoes a quick spray of cooking spray (or lightly brush them with oil) and sprinkle the rest of your seasoning evenly over each smashed potato.
- Place your potatoes in the oven and roast for 25-30 minutes or until crispy.
- Serve immediately with your avocado chimichurri and enjoy!
Originally published at kaleforniakravings.com. Reproduced for personal collection.
