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Smashed Fingerlings with Garlicky Chimichurri

Whether you offer this as a spicy side or a shareable appetizer, these crisp yet tender potatoes smothered in a vibrant sauce satisfy even the toughest customers.



1 lb. multi-colored fingerling potatoes, boiled until tender

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 C olive oil

Chimichurri Sauce

1/4 C Ready-Set-Serve Washed & Trimmed Parsley

1/4 C Ready-Set-Serve Washed & Trimmed Cilantro

2 T Ready-Set-Serve Peeled Garlic, minced

1 Serrano chile pepper, chopped

1/4 C Champagne vinegar

1 tsp. kosher salt

1 tsp. red pepper flakes

1/4 tsp. black pepper

1/2 C extra virgin olive oil


Preheat oven to 400 degrees F.

Arrange boiled potatoes on a baking sheet. Using a meat mallet, smash each potato. Season all with salt, pepper, then drizzle with olive oil. Bake for approximately 30 minutes (or until tender on the inside, crispy on the outside.

While baking, put parsley, cilantro, garlic, Serrano, vinegar, salt, red pepper, and pepper in a food processor and blend until it’s a chunky consistency. Transfer to a mixing bowl and whisk in remaining oil.

Serve potatoes with sauce on top or on the side.