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Crispy Smashed Potatoes with Chimichurri

Crispy tender smashed potatoes topped with a fresh chimichurri and cheesy tofu crumbles. 

Course Main Course
Keyword crispy smashed potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Taavi Moore

Ingredients

Potatoes

  • 2 cups baby potatoes
  • 1 tsp olive oil
  • Salt and pepper to taste

Chimichurri

  • 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

Tofu Cheese Crumbles

  • 1/4 cup crumbled firm tofu
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt

Instructions

  1. Preheat the oven to 400 degrees. Brush on 1 tsp of olive oil onto a baking sheet. 

  2. Chop off the end of the head of garlic and lightly brush on olive oil. Wrap tightly in foil and roast for 30 min. 

  3. 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. 

  4. 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). 

  5. In a small bowl, crumble the tofu using a fork. Mix in the nutritional yeast and salt. Set aside. 

  6. Assemble by topping each potato with a spoonful of chimichurri, sprinkle of tofu crumbles, and freshly cracked black pepper.