Empty My Fridge
Crispy Vegan Smashed Potatoes with Chimichurri
Ingredients
- Potato1 ½ lb
- Oil1 tbsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Parsley · chopped1 cup
- Basil¼ cups
- Garlic4 cloves
- Extra virgin olive oil2 tbsp
- Lime
- Vinegar1 tsp
- Each salt and black pepper¼ tsp
- Avocado2 tbsp
Instructions
- Pressure cook: put the potatoes in a pressure cooker with enough water to cover them, close the lid and cook for 6 minutes, then let the pressure release naturally. Or saucepan: put the potatoes in a saucepan with tap water about 2.5 cm (1 inch) above them, bring to a boil over medium heat, then cook 25 minutes or until tender.
- Drain the potatoes for 5 minutes. Brush oil on a baking sheet, place the potatoes on it and press each one with a fork or masher to flatten to about 0.6 cm (1/4 inch) thick.
- Brush the potatoes with oil and season generously with salt and pepper (optionally add minced garlic and herbs). Bake at 400°F (205°C) for 25 to 30 minutes.
- Meanwhile, blend the chimichurri ingredients in a food processor or blender with a few tablespoons of water until coarsely blended. Taste and adjust with salt and lime.
- Remove the potatoes from the pan, serve hot and dress with the chimichurri. Make-ahead: boil and flatten the potatoes, cool and refrigerate up to 3 days; keep the chimichurri in a closed container in the fridge up to 3 days.
Summarized from Vegan Richa's video. Watch it for the details.
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