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    Whip & Wander » Recipes » Sides

    Published: Oct 7, 2019 · Modified: May 16, 2024 by Jenni · This post may contain affiliate links.

    Smashed Potatoes with Avocado Chimichurri Sauce

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a baking pan lined with parchment paper with gold, red, and purple baby potatoes on top covered in dollops of chimichurri sauce with avocado
    smashed baby potatoes on a baking tray with avocado chimichurri sauce dolloped on top
    red, gold, and purple smashed potatoes with green chimichurri sauce on top

    avocado green sauce on top of tri-color baby smashed potatoes on a baking tray

    Spotlight-stealing spuds

    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.

    Closeup of chimichurri sauce on smashed potatoes

    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.

    a jar of chimichurri next to a tray of smashed potatoes
    tri-color baby potatoes smashed with avocado chimichurri on top

    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.

    a tray of baby potatoes with green sauce and seasoning
    avocado chimichurri sauce dolloped on smashed potatoes

    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

    Are you looking for an upgrade to your kitchen tools? Check out my kitchen tools shop page to find my must-have kitchen tools and other Whip & Wander favorites.

    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
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    a tray of baby potatoes with green sauce and seasoning

    Smashed Potatoes with Avocado Chimichurri Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
    • Author: Whip & Wander
    • Prep Time: 5
    • Cook Time: 60
    • Total Time: 1 hour 5 minutes
    • Yield: 2 lbs 1x
    • Category: Sides
    • Method: Stovetop, Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    These Smashed Potatoes with Avocado Chimichurri Sauce are a hearty and healthy side dish that fit Paleo, Whole30, Low-FODMAP, and Vegetarian diets.


    Ingredients

    Scale
    • 2lbs baby potatoes (I used a tri-color potato mix but use whatever is accessible to you)
    • 1 tbsp avocado oil
    • 1 ½ tsp sea salt
    • 3 tbsp unsalted butter, melted (may sub for avocado oil for Whole30 or vegan diets)
    • ½ cup Avocado Chimichurri Sauce

    Instructions

    For the smashed potatoes:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Drizzle the melted butter (or subbed avocado oil) over the potatoes, allowing it to fill the fluffy craters of each spud.
    7. 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:

    1. The recipe for Avocado Chimichurri Sauce can be found here.
    2. Once the potatoes have finished roasting, drizzle, smear, or dollop the sauce on top to your heart's content!

    Notes

    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.


    Nutrition

    • Serving Size: ¼ recipe (½ 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

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Trish Bozeman says

      November 13, 2019 at 11:58 am

      I've been drooling over this avocado chimichurri sauce for a while now! So green and tasty and perfect. And then.. you topped it on potatoes! GAH. Like a dream come true. Love how smashed potatoes get all crispy and salty. A must make recipe for sure.

      Reply
    2. Dana says

      November 11, 2019 at 1:36 pm

      I can't get over how colorful these are. What an eye-popping side dish! That avocado chimichurri has had me drooling ever since you first mentioned it in another post. I'm loving how versatile it obviously is. I really need to try your method of boiling the potatoes prior to smashing them. I'm lazy and always just roast them for a stint, smash them, and then roast them again.

      Reply
    3. Sean@Diversivore says

      November 10, 2019 at 1:12 pm

      The flavours here are fantastic, but I have to say the visual punch might be the most impressive part! I've seen plenty of smashed potatoes, and plenty of tasty green sauces served with them, but the multi-coloured potatoes and that bright, creamy green avocado pesto is so punchy and stunning! Way to make a side dish the star of the plate!

      Reply
    4. Debra says

      November 09, 2019 at 4:19 pm

      Smashed potatoes have become our family favorite way to enjoy spuds. We are even making them for Thanksgiving instead of mashed! That recipe for avocado chimichurri sounds like a FANTASTIC topping for the smashed potatoes!!!

      Reply
    5. Gloria says

      November 08, 2019 at 6:04 am

      I am making a rost this weekend. I think this would be the perfect side to go with it. I love potatoes, and these sure look delicious.

      Reply
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