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.