I've been very into potatoes recently. I know that's random because potatoes aren't a part of any trend at the moment and they're not anything out of the ordinary, but I just can't seem to get enough.

Since they're pretty starchy and heavy, I wanted to give them a little brightness through flavor. To do so, I cooked them with lemon and drizzled an herby chimichurri sauce on top to serve.

I guarantee after you try this chimichurri sauce, you'll want to slather it all over everything. But I invite you to do so because it's fantastic and can bring great flavor to a wide variety of food items such as steak, salmon, chicken, shrimp, etc. etc.

📖 Recipe

Ingredients

For the potatoes:

1 lb baby yukon potatoes
2 ½ lemons

For the chimichurri:

1 shallot
3 cloves garlic
1 cup parsley
1 cup cilantro
¼ teaspoon red pepper flakes
¼ cup olive oil
¼ cup red wine vinegar
½ lemon

Instructions

Preheat oven to 425℉.
In a large pot, bring 5 cups of water and the juice of two lemons to a boil.
In the meantime, clean off the potatoes, and prick with a fork. Once the water is boiling, add in the potatoes and cook for 15-18 minutes.
On a large, non-stick sheet pan, spread out the potatoes with about 1 inch between them. Using the bottom of a cup/mason jar, gently push down on the potatoes until they're slightly 'smashed'
Drizzle olive oil and the juice of half a lemon over the potatoes, and bake for 18-20 minutes.
While the potatoes are in the oven, add all ingredients except the olive oil to a blender or a food processor (blender will yield a chunkier sauce).
Pulse while streaming in the olive oil until the ingredients are combined and homogenous (but not completely smooth - leave some pieces/small chunks).
Once the potatoes are done, serve with a good drizzle of chimichurri sauce on top.

Author: Haley

Smashed Lemony Potatoes with Chimichurri Sauce

📖 Recipe