Description
Crispy smashed baby potatoes coated in vibrant chimichurri sauce served with a creamy, lemony chickpea dip—perfect for snacking, sides, or party platters.
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
Instructions
- Boil potatoes in salted water for 12–15 minutes until tender. Drain and steam-dry briefly.
- In a bowl, whisk together all chimichurri ingredients. Let sit 5–10 minutes.
- Preheat oven to 220 °C (425 °F). Smash potatoes on a baking sheet. Drizzle with oil, season, and roast 25–40 minutes, flipping halfway.
- Blend chickpeas, mayo, lemon juice, salt, and pepper in a food processor until smooth. Adjust seasoning to taste.
- Once roasted, toss warm potatoes with 3 Tbsp chimichurri in a large bowl.
- Spread chickpea dip on a platter. Top with chimichurri potatoes. Drizzle remaining chimichurri over top. Serve warm or room temperature.
Notes
- Swap parsley with cilantro or add lemon zest for variation.
- Top with nuts or breadcrumbs for extra texture.
- Omit chilies for a mild version.
- Can be served cold or made ahead.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
