Potatoes are arguably one of the most flexible and delicious comfort foods, owing to their ability to soak up the flavor of basically any delicious thing they come in contact with. These Smashed Potatoes with Avocado Chimichurri Sauce are a delicious way to enjoy baby potatoes as a hearty and healthy side dish that might just steal the spotlight away from any main dish they’re paired with.
THE BASICS OF MAKING PERFECT SMASHED POTATOES
Making smashed potatoes is a super simple process. The potatoes are boiled first, making them tender, fluffy, and easily smashable. After smashing and seasoning, they take a turn in the oven where their skins get a chance to crisp up. These smashed potatoes are a perfect balance of fluffy insides and perfectly crispy outsides just begging to be drizzled with a creamy sauce like my Avocado Chimichurri Sauce.
I generally like to use a baby potato mix that includes gold, red, and purple varieties, but feel free to use whatever baby potatoes are easily accessible to you. This recipe works lovely with fingerling potatoes as well.
Let’s talk about the Avocado Chimichurri Sauce for a moment
Sometimes elevating a dish is as simple as adding a great sauce. This Avocado Chimichurri Sauce provides a creamy + bright + acidic bite to the smashed potatoes and is super simple to blitz together in a matter of minutes. Check out the recipe for Avocado Chimichurri Sauce here.
What to pair these Smashed Potatoes with Avocado Chimichurri Sauce with
These Smashed Potatoes with Avocado Chimichurri Sauce pair well with chicken, beef, pork, or fish. This recipe for Grilled Skirt Steak is one of my favorite recipes to pair this side dish with. If there happens to be any leftover sauce, it’s an incredibly versatile addition to many dishes. Check out this post for more ideas on how to use Avocado Chimichurri Sauce with other dishes.
If you like these Smashed Potatoes with Avocado Chimichurri Sauce, make sure to check out my recipe for Smashed Potatoes with Lemon Dill Cream Sauce.
Tools needed to make this recipe
- A cutting board
- A good knife
- A microplane/zester or fine grater
- Measuring cups and spoons
- A food processor or high-powered blender
- A medium pot
- A colander
- A baking sheet
- Parchment paper
- A fork or potato masher
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A NOTE FOR SPECIAL DIETS
These Smashed Potatoes with Avocado Chimichurri Sauce are grain-free, gluten-free, and friendly for paleo, low-FODMAP, and vegetarian diets. If you are vegan or following a Whole30 diet, you can swap the butter in this recipe for a bit of additional avocado oil.Print
These Smashed Potatoes with Avocado Chimichurri Sauce are a hearty and healthy side dish that fit Paleo, Whole30, Low-FODMAP, and Vegetarian diets.
- 2lbs baby potatoes (I used a tri-color potato mix but use whatever is accessible to you)
- 1 tbsp avocado oil
- 1 1/2 tsp sea salt
- 3 tbsp butter or ghee, melted (I use unsalted so I can control the amount of salt. You may sub for additional avocado oil for Whole30 or vegan diets)
- 1/2 cup Avocado Chimichurri Sauce
For the smashed potatoes:
- Wash the potatoes and then set them to boil over high heat in a large pot. Cook potatoes until they are fork tender. I find in most cases that this takes around 25 minutes total from when you first set the pot to heat.
- While the potatoes boil, preheat the oven to 425 degrees F (218 C). Line a large baking sheet with parchment paper or a silicone baking mat and set to the side.
- Once the potatoes are fork tender, drain them into a large colander. I like to take a paper towel or clean kitchen towel and give the potatoes a very quick and gentle dry. Don’t worry about getting all the water or drying the potatoes individually, you just want to make sure that the potatoes aren’t water-logged so that the oil distributes better.
- Pour the avocado oil on top of the potatoes and give them a quick toss by hand (or gently with a wooden spoon if they are too hot to the touch) to coat in oil. Repeat with the sea salt, until the potato skins have a nice oily/grainy texture.
- Transfer the potatoes to the prepared baking tray and mash each one gently in the center with a fork (or potato masher). You should be looking to break the skin until each potato looks smashed and contains a lovely crater (perfect for holding butter and sauce). Don’t worry if the potatoes break in half, some of them likely will and they will still be perfectly delicious.
- Drizzle the melted butter (or subbed avocado oil) over the potatoes, allowing it to fill the fluffy craters of each spud.
- Roast for 30-40 minutes (depending on size of your potatoes) or until the skins and edges have gone crisp and the lighter colored potatoes are starting to turn golden around the edges.
For the Avocado Chimichurri Sauce:
- The recipe for Avocado Chimichurri Sauce can be found here.
- Once the potatoes have finished roasting, drizzle, smear, or dollop the sauce on top to your heart’s content!
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1/4 recipe (1/2 lb serving)
- Calories: 339
- Sodium: 958 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 23 mg