A vibrant, vegan, healthy, and easy dinner: smashed potatoes tossed in fresh chimichurri. Ready in 30 minutes, perfect for weeknight meals and plant‑based comfort.
Imagine golden baby potatoes, smashed just enough to hug a vibrant chimichurri that sings with parsley, cilantro, and a zing of lemon. In under 30 minutes you’ll have a plant‑based comfort dish that’s both rustic and restaurant‑worthy—perfect for a quick, satisfying dinner.
🛒 Ingredients
- 1 lb baby potatoes
- 2 Tbsp olive oil
- 2 Tbsp Chosen Foods vegan butter
- 1 cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 2 garlic cloves, minced
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- ¼ tsp red pepper flakes
- Salt and black pepper to taste
👩🍳 How to Make It
- Boil the potatoes in salted water until fork‑tender, about 12‑15 minutes; drain and let cool slightly.
- Place each potato on a cutting board and gently smash with the flat side of a spoon or a potato masher.
- In a bowl, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, red pepper flakes, olive oil, and vegan butter; season with salt and pepper to create the chimichurri.
- Toss the smashed potatoes with the chimichurri, making sure they’re evenly coated.
- Serve warm, garnished with extra fresh herbs if desired.
🍽️ Serving Suggestions
- Pile the potatoes on a rustic wooden board, drizzle extra chimichurri, and serve alongside grilled tofu skewers and a crisp mixed‑green salad for a complete meal.
- Turn them into a hearty bowl base: layer the smashed potatoes with black beans, avocado slices, and a drizzle of smoky chipotle mayo for a vegan taco‑bowl twist.
- Present them as a chic side on a white platter, garnish with fresh herb sprigs, and pair with a chilled glass of rosé or a sparkling cucumber‑mint mocktail.
💡 Chef's Tips & Variations
- Swap the parsley‑cilantro blend for fresh basil and mint to give the potatoes an Italian‑Mediterranean vibe.
- Add a pinch of smoked paprika or a splash of liquid smoke to the chimichurri for a subtle smoky depth that pairs beautifully with grilled veggies.
- For a sweet‑savory spin, use half‑sweet potatoes and half‑regular potatoes, and finish with toasted pumpkin seeds for crunch.
- Make ahead: toss the boiled potatoes with a little oil, store them refrigerated, then smash and coat with chimichurri right before serving for a stress‑free weeknight.
Pin it now and try this fresh flavor tonight! Credit: @dr.vegan
