Name: Crispy Smashed Chimichurri Potatoes With Creamy Chickpea Dip
Prep time: 10 min
Cook time: 40 min
Total time: PT-487286H42M29S
Cuisine: Fusion
Ingredients: 750 g small or baby potatoes; Avocado-oil spray or 2 Tbsp avocado oil; Coarse salt & black pepper; 400 g canned chickpeas (≈ 240 g cooked); 3 Tbsp vegan avocado-oil mayo; Juice of ½–1 lemon; Salt and pepper, to taste; ½ cup avocado oil; 2 Tbsp red‑wine vinegar; ½ cup parsley, chopped; 3–4 garlic cloves, minced; 1–2 small red chilies, deseeded & chopped (≈ 1 Tbsp); ¾ tsp dried oregano; 1 tsp salt; ½ tsp black pepper

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Short Description

Golden smashed baby potatoes tossed in bright chimichurri sauce and served with a creamy lemony chickpea dip—perfect for snacking, entertaining, or as a flavorful side dish.

Why You’ll Love This Recipe

Crunchy-on-the-outside, tender-on-the-inside potatoes coated in zesty herb sauce
Smooth, vegan chickpea dip brings cooling balance to the chimichurri
Easy to prepare with make‑ahead components and minimal fuss
Ideal as a party platter, appetizer, or hearty vegetarian snack

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potatoes:

750 g small or baby potatoes
Avocado-oil spray or about 2 Tbsp avocado oil for drizzling
Coarse salt & freshly ground black pepper

Chickpea Dip:

400 g canned chickpeas, drained and rinsed (≈ 240 g cooked chickpeas)
3 Tbsp vegan avocado-oil mayo (or regular mayo)
Juice of ½–1 lemon (to taste)
Salt and pepper, to taste

Chimichurri Sauce:

½ cup avocado oil
2 Tbsp red‑wine vinegar
½ cup parsley, finely chopped
3–4 garlic cloves, minced
1–2 small red chilies (or 1 large), deseeded and finely chopped (~1 Tbsp)
¾ tsp dried oregano
1 tsp salt
½ tsp freshly ground black pepper

Directions

1. Par‑Boil the Potatoes

Bring a pot of well-salted water to a boil. Add the potatoes and cook for about 12–15 minutes until just tender. Drain and let them steam-dry for a minute or two.

2. Prepare the Chimichurri

In a bowl, whisk together avocado oil, red-wine vinegar, chopped parsley, minced garlic, chopped chili, oregano, salt, and pepper. Let sit for at least 5–10 minutes—or up to 2 hours—so the flavors meld.

3. Smash & Roast the Potatoes

Preheat oven to 220 °C (425 °F).
Transfer the cooked potatoes to a baking sheet. Gently press each potato flat with the bottom of a glass or potato masher so it cracks.
Season with salt and pepper, then spray or drizzle them generously with avocado oil.
Roast for 25–40 minutes, turning once halfway through, until the edges are deeply golden and crispy.

4. Make the Chickpea Dip

While potatoes roast, blend chickpeas, avocado-oil mayo, lemon juice, salt, and pepper in a food processor until smooth and creamy. Taste and adjust lemon and seasoning as desired.

5. Toss Potatoes with Chimichurri

Once potatoes are out and still warm, transfer them to a large bowl. Pour about 3 Tbsp of chimichurri over them and toss gently so each is coated in herb oil.

6. Serve

On a serving platter, spread the chickpea dip in a layer. Pile on the chimichurri-coated potatoes. Drizzle remaining chimichurri liberally over the top. Serve warm or at room temperature.

Servings And Timing

Serves: 4 as appetizer/snack; or 2–3 as a side
Prep Time: ~10 minutes (plus optional chimichurri infusion time)
Boil Time: 12–15 minutes
Roast Time: 25–40 minutes depending on potato size and crispness
Total Time: ~45–60 minutes

Variations

Swap parsley for cilantro or add chopped fresh oregano for different herb notes.
Add a pinch of smoked paprika or chili flakes to the chimichurri for smoky heat.
Try crushed pistachios or toasted breadcrumbs sprinkled over the chickpea dip for extra crunch.
Use lemon zest in the dip for additional brightness.
Make a dairy-free version by using vegan mayo and omitting cheese toppings.

Storage/Reheating

To Store: Refrigerate leftover chimichurri potatoes separately from the dip for up to 2 days.
To Reheat: Gently reheat both components in a warm oven or skillet until warmed through. Toss potatoes again with a bit more chimichurri to refresh. Do not microwave to preserve crispiness.
To Freeze: Not recommended due to texture changes in potatoes and dip.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes—you can. Just cut them into 2–3 cm pieces, adjust par-boiling time slightly, and roast until crispy.

How do I avoid soggy chimichurri potatoes?

Roast them in a single layer with space to crisp, turn halfway, and drizzle enough oil before baking. Toss with chimichurri only after roasting.

Is the chickpea dip vegan?

Yes—it’s fully vegan when using avocado-oil mayo or other plant-based mayo.

Can chimichurri be made ahead?

Absolutely. Prepare chimichurri up to 2 hours ahead to let flavors infuse. Bring to room temperature before mixing with warm potatoes.

Can I make this gluten-free?

Yes—ingredients are naturally gluten-free as long as mayo and spices are gluten-free certified.

How spicy is this dish?

The heat depends on the chili amount. You can reduce or omit the chili for milder flavor, or keep seeds for extra spiciness.

Can I serve this cold?

Yes—both components are excellent at room temperature or lightly chilled.

What pairs well with this dish?

Ideal with fresh salads, grilled vegetables, roasted meats, or as part of a mezze board.

Do I need a food processor for the dip?

No—you can mash chickpeas by hand and whisk with mayo, lemon juice, and seasoning for a more rustic dip.

How do I keep the chickpea dip from separating?

Use a creamy mayo base and blend just until smooth. Stir before serving if the oil separates slightly.

Conclusion

Crispy Smashed Chimichurri Potatoes with Creamy Chickpea Dip is a flavorful, satisfying dish that combines crispy, savory potatoes with a bright herb sauce and smooth, tangy dip. Made with wholesome ingredients and minimal fuss, it’s perfect for gatherings, snacks, or adding flair to your weeknight meals.