Crispy Smashed Potatoes

Have you tried smashing your potatoes yet? These are oven-roasted, rustic, and crispy on the outside with a soft interior with an herby and bright chimichurri!


1 tsp sea salt
1.5 lb baby potatoes (colour of choice)
2 tbsp olive oil , more if desired
pinch coarse sea salt , for sprinkling
1 batch chimichurri sauce (optional for drizzling – recipe a few posts back!)


Preheat oven to 400F/200C, and line a baking sheet with parchment paper.

Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.

Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.

Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.