Chimichurri Smashed Potatoes
makes 4 servings
24 oz gold creamer potatoes
2 tablespoons olive oil
sea salt and freshly cracked pepper
1/2 orange, zest and juice
1 lemon, zest and juice
2 cloves garlic, minced
1/2 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup olive oil
flakey sea salt
Preheat oven to 500F.
Add the potatoes to a medium sauce pot and fill with cold water an inch above the potatoes. Bring to a boil and then turn down to a simmer. Cook the potatoes about 25 minutes, until a fork pierces through the potato. Don't overcook the potatoes, otherwise the potatoes will fall apart!
While the potatoes are cooking, make the chimichurri. Add all the ingredients to a medium bowl and stir together. Taste and add salt as needed.
Once the potatoes are done, pour into a colander to drain the water. Place onto a sheet tray and pat dry. Add a few tablespoons of olive oil and sprinkle with salt and pepper. Mix together to even coat all the potatoes.
Then using a drinking glass, evenly push down on each potato so they are about 1/4-1/2 in thick (thinner = crispier). Spoon about a tablespoon of chimichurri on each potato and place on the bottom rack of the oven for 20 minutes until just browning.
Then place on the top rack for another 15-20 minutes until golden and crispy in spots. Remove the oven, top with more chimichurri and enjoy!