Combining the fluffy interior of a baked potato with the crunch of a fry, these smashed potatoes are leveled up with a smoky chili rub and a creamy, herb-loaded avocado chimichurri.
Maximum Crunch
100% Vegan
45 Minutes
The Potatoes & Rub
- 1.5 lbs Baby Gold Potatoes
- 3 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Flaky Sea Salt & Pepper
Avocado Chimichurri
- 1 Ripe Avocado (diced small)
- 1/2 cup Fresh Parsley (chopped)
- 2 tbsp Red Wine Vinegar
- 1 clove Garlic (grated)
- 1/4 cup Extra Virgin Olive Oil
- Pinch of Red Pepper Flakes
Instructions
- Boil: Place potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let them steam-dry for 5 minutes.
- Smash: Preheat oven to 425°F (220°C). Place potatoes on a large oiled baking sheet. Use the bottom of a glass or a potato masher to gently press down until they are about 1/2 inch thick.
- Season: Whisk the oil and spices together. Drizzle over the potatoes, ensuring the craggy edges are well-coated. Sprinkle with salt.
- Roast: Bake for 25-30 minutes, flipping halfway through, until deep golden-brown and crispy.
- The Sauce: In a bowl, whisk the oil, vinegar, garlic, parsley, and pepper flakes. Gently fold in the diced avocado so it stays chunky.
- Serve: Top the hot potatoes with a generous spoonful of the avocado chimichurri and serve immediately.
Chef’s Hint: The “steam-dry” step is vital! Letting the moisture evaporate after boiling ensures the oil can actually crisp the skin rather than steaming it in the oven.
