CRISPY SMASHED POTATOES WITH CHIMICHURRI DRESSING

Crispy Smashed Potatoes with Chimichurri Dressing image

Provided by Molly Yeh

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

3 pounds mini Yukon Gold potatoes, about golf ball-size
1/4 cup salt
1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
Chimichurri, recipe follows
2 cloves garlic, finely chopped
1/4 bunch cilantro, finely chopped
1/4 bunch parsley, finely chopped
1/2 cup olive oil
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.