Description
Crispy Smashed Fingerling Potatoes with Chimichurri Aioli are a mouthwatering side dish that perfectly balances crunch and creaminess. The golden potatoes are boiled, smashed, and roasted until irresistibly crispy, while the vibrant chimichurri aioli delivers a zesty kick. This combination makes for a delightful appetizer or side that will impress your guests at any gathering or elevate your cozy nights in.
Ingredients
Scale
- 1 lb fingerling potatoes
- 3 tbsp extra virgin olive oil
- 1 tsp flaky sea salt
- ½ tsp freshly ground black pepper
- ½ cup fresh parsley, chopped
- 2 garlic cloves, minced
- 2 tbsp freshly squeezed lemon juice
- ½ cup mayonnaise
Instructions
- Preheat oven to 425°F (220°C).
- Boil salted water in a large pot. Add fingerling potatoes and cook until fork-tender, about 15-20 minutes.
- Drain potatoes and cool slightly. Smash each potato to about half an inch thick using the bottom of a glass or palm.
- Place smashed potatoes on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through.
- While baking, blend parsley, garlic, lemon juice, and mayonnaise in a bowl until smooth; season with salt and pepper to taste.
- Drizzle chimichurri aioli over baked potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 pieces (150g)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: - For added flavor, experiment with spices like smoked paprika or different herbs in the chimichurri. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven for maximum crispiness.