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Smashed Potatoes with Chimichurri! It’s comforting, crispy, bright and refreshi…

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Smashed Potatoes with Chimichurri!šŸ’›šŸŒ±
šŸ‘‡ It’s comforting, crispy, bright and refreshing! I know you’re gonna love it.

Recipe, photo and all credits go to @twospoons.ca šŸ’ššŸƒšŸŒæ

@the_vegan_fitness_guide
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Chimichurri:
1 cup fresh, tightly packed, parsley leaves
1/3 cup olive oil
1.5 tbsp red wine vinegar
2 cloves garlic, very finely chopped
2 tbsp red onion, very finely chopped
1 tsp dried oregano
1/2 tsp sea salt
pinch chili flakes
pinch of pepper

Smashed Potatoes:
1 tsp sea salt
1.5 lb (700g) baby potatoes
2-3 tbsp olive oil
pinch coarse sea salt, for sprinkling

1. Make the chimichurri: In a food processor, pulse the parsley leaves until very finely chopped. Add to a small bowl with the olive oil, vinegar, garlic, onion, oregano, sea salt, chili flakes and pepper. Place to the side.
2. Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
3. Make the smashed potatoes: Bring a large pot of water with salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet. Smash each potato with a fork and drizzle with the olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
4. Transfer smashed potatoes to a serving plate and drizzle with chimichurri.
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