Name: Smashed Potatoes With Chimichurri
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 750g baby potatoes; salt u0026 black pepper; 1 cup plain/Greek yoghurt; 1 tbsp olive oil; 1 tbsp garlic paste; Juice 1/2 lemon; 1 tbsp tahini; 1 tsp salt; 30g parsley, remove the hard stalks and finely chop the remainder; 1 garlic clove minced; 1 red chilli deseeded and finely chopped; 2 tbsp red wine vinegar; 2 tbsp extra virgin olive oil; Salt; Juice of 1/2 lemon

Smashed Potatoes with Chimichurri

Cooks in 40 minutes

Difficulty Easy

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If you’re looking for a side dish that’s both quick to prepare and packed with flavour, then you need to try these Crispy Chimichurri Potatoes served on a bed of tahini yoghurt sauce.

This delicious side dish combines crispy air-fried potatoes with tangy tahini yogurt and chimichurri. It’s the perfect addition to any meal and sure to impress your guests.

Why you should make these Chimichurri Smashed Potatoes

Quick and Easy: This recipe is perfect for entertaining because it’s quick and easy to prepare, yet impressive enough to serve your guests.
Versatile: The recipe can be adapted to suit your taste preferences or dietary needs, and pairs well with a variety of main dishes, from grilled meats to vegetarian options.
Nutrient-Rich: The tahini yoghurt sauce adds a boost of protein and healthy fats, while the fresh herbs in the chimichurri provide antioxidants and vitamins.

What goes in my Chimichurri Smashed Potatoes

Baby potatoes – Roasted until crispy, they are the perfect base, tender inside and crunchy outside

Yoghurt sauce:

Greek yoghurt – Thick and creamy, it balances the spices
Olive oil – Adds smoothness and richness to the sauce
Lemon – Brightens the sauce
Tahini – Brings a subtle nuttiness and extra creaminess

Chimichurri:

Parsley – The star of chimichurri, it provides a fresh, vibrant flavour
Garlic – Adds a bold, aromatic punch
Red chilli – Gives a touch of heat
Red wine vinegar – Adds acidity to the chimichurri, enhancing all the fresh ingredients
Extra virgin olive oil – Brings smoothness and body to the chimichurri
Lemon – Brightens the dish

Smashed Potatoes With Chimichurri

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

750g baby potatoes
salt & black pepper
Yoghurt sauce:
1 cup plain/Greek yoghurt
1 tbsp olive oil
1 tbsp garlic paste
Juice 1/2 lemon
1 tbsp tahini
1 tsp salt
Chimichurri:
30g parsley, remove the hard stalks and finely chop the remainder
1 garlic clove minced
1 red chilli deseeded and finely chopped
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
Salt
Juice of 1/2 lemon

Directions

Bring a large pan of salted water to a boil. Add the potatoes and boil for 12-15 minutes, or until easily pierced with a knife. Drain the potatoes.
Spread the potatoes on a baking tray. Smash each potato with the bottom of a glass, then drizzle generously with oil and sprinkle with salt. Roast in an air fryer for 25 minutes at 200ºC, turning halfway through, until dark golden and crisp.
Prepare the chimichurri, adjusting the seasoning with additional vinegar and salt as needed.
Mix the yoghurt tahini sauce ingredients in a bowl.
Spread the yoghurt sauce over the base of a serving plate. Combine the potatoes and the chimichurri in a mixing bowl, stirring gently to coat. Place potatoes mixture onto the sauce. Enjoy!!