Surprisingly, I used to be a meat and potatoes kind of girl. That definitely isn’t the case anymore. Instead, I use the potatoes as the main star and add a bit of veggie and a flavorful dressing/sauce for that extra boost. There is nothing my heart and satiating then an uber crispy potato with a perfectly tender and soft inside.
I discovered the “trend” of smashing boiled potatoes a few months ago from a vegan Instagrammer Mississipi Vegan. I couldn’t take my eyes off of how crisp and mouthwatering his potatoes looked. So a few months later I decided to hop on that trend and create my own original and also mouthwatering recipe.
A tender inside and golden brown crispy skin. Topped with light and flavorful chimichurri and cheesy, salty tofu crumbles. Super easy and simple to make!
Now keep in mind this recipe will have oil in it, but don’t let that scare you away! The secret to getting these potatoes perfectly crisp is a drizzle of oil on the baking sheet, and a light drizzle on top of the potatoes once they’re smashed.
This chimichurri is filled with fresh herbs like mint, parsley, and cilantro. Adding to it is the right amount of acidity from red wine vinegar. To top it all off the freshly roasted garlic adds another layer of delicious flavor.
This recipe is…
- Mouthwateringly delicious
Crispy tender smashed potatoes topped with a fresh chimichurri and cheesy tofu crumbles.
- 2 cups baby potatoes
- 1 tsp olive oil
- Salt and pepper to taste
- 1/4 cup finely minced parsley
- 1/4 cup finely minced cilantro
- 1 heaping tbsp fresh mint
- 1 head of garlic
- 1/2 shallot, finely diced
- 1 tbsp finely chopped green chili
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1/4 cup crumbled firm tofu
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
Preheat the oven to 400 degrees. Brush on 1 tsp of olive oil onto a baking sheet.
Chop off the end of the head of garlic and lightly brush on olive oil. Wrap tightly in foil and roast for 30 min.
While garlic is roasting, bring a large stockpot of salted water with the potatoes to a boil. Boil for 8-10 min. or until tender. Drain and set aside until cool to touch. Transfer to the oiled baking sheet. Using the bottom of a cup smash the potatoes. Sprinkle on a bit of salt and pepper and a light drizzle of olive oil. Bake for 30 min. or until golden brown and bottoms are crispy.
Smash 3 cloves of the roasted garlic into a paste and transfer to a food processor. Add the remaining chimichurri ingredients as well. Pulse until combined, but still keeping chunks of fresh herbs (use the photo above for reference).
In a small bowl, crumble the tofu using a fork. Mix in the nutritional yeast and salt. Set aside.
Assemble by topping each potato with a spoonful of chimichurri, sprinkle of tofu crumbles, and freshly cracked black pepper.