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Smashed potatoes with chimichurri

Smashed potatoes with chimichurri

3
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy

Ingredients

Potato(es)

800 g, new variety

Fresh flat-leaf parsley

¼ cup(s)

Fresh coriander

¼ cup(s), leaves

Garlic

1 clove(s)

Lemon juice

1 tbs

Red onion

½ small, coarsely chopped

Olive oil

1½ tsp

Fresh red chilli

½ whole, deseeded

White wine vinegar

½ tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. Cook potatoes in a large saucepan of boiling salted water for 20 minutes or until tender. Drain. Place potatoes on prepared tray and gently crush with the back of a spoon. Lightly spray with oil. Bake for 20 minutes or until edges are golden.
  3. Meanwhile, place parsley, coriander, garlic, juice, onion, oil, chilli, vinegar and 1 tablespoon cold water in a small food processor and process until finely chopped. Season with salt and pepper. Spoon chimichurri over potatoes to serve.

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