Chimichurri Smashed Potatoes (Paleo, Whole30)
Creamy, crispy tender baby potatoes generously topped with fresh herby chimichurri is one side dish that will steal the show! Easy peasy for weeknight meals, this Paleo and Whole30 friendly dish is sure to become a family favorite!
What is Chimichurri?
Chimichurri is a beautiful raw sauce that is used in several Mexican and South American dishes. There are two green chimichurri sauces, a Mexican chimichurri with parsley and cilantro (like in this recipe), or the Argentinian chimichurri that uses parsley and oregano. Having lived in San Antonio for a while, I tend to favor the Mexican chimichurri since I just love cilantro!
This sauce, what can I say, it is everything you want. Fresh, herby, a little spicy and a tad bit tangy, and oh so velvety from all that luscious EVOO. When I make homemade chimichurri, I always double the batch to make sure there is enough to go around because my family loves loves loves this sauce. Here are a few ways we love to enjoy Mexican chimichurri:
Mixed with fresh pasta
Drizzled over Pizza
Mixed with No Sugar Mayo for an excellent sandwich spread
Tossed with Grilled Wings
Packed with more flavor than your tastebuds will believe, this delicious Mexican chimichurri sauce is sure to be a hit!
Why Red Potatoes are So Good For You!
In the past potatoes, have received a bad wrap for not being healthy for you since they are a "white" food, but this is very far from the truth. Let's just talk about all the benefits your body gains from these nutrient rich tubers that are part of the nightshade family.
Red potatoes are so good for you because they contain various vitamins, minerals, antioxidants, and flavonoids . This includes an array of B vitamins to support your metabolism, and vitamin C, an antioxidant, that is necessary in health and in the protection of your cells.
Vitamin C: Vitamin C is a powerful antioxidant our bodies use to neutralize free radicals and reduce oxidative stress.Vitamin B6:
Vitamin B3 (niacin): Supports optimized digestion, absorption of nutrients, detoxification, and proper elimination .
Vitamin B9 (folate): Essential vitamin that supports healthy metabolism, and is key in breaking down homocysteine, and amino acid that is harmful in high concentrations .
Copper: Essential in the production of red blood cells.
Magnesium: The fourth most abundant mineral in the body, it supports healthy nerve functions, healthy blood pressure, and detoxification.
Manganese: Essential mineral in supporting blood sugar regulation, glucose metabolism, and supporting healthy brain and nerve function .
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Potassium: The fourth most abundant mineral in your body and is an essential electrolyte necessary in nervous system function, metabolism, hydration, and in regulating your heartbeat .
Red potatoes skins contain a good amount of insoluble fiber from in the form of pectin, cellulose, and hemicellulose which help to support a healthy digestive system and detoxification. The resistant starch found in potatoes helps to support a healthy microbiome by feeding the good bacteria in your gut and healthy blood sugar regulation.
Does Organic Matter? That depends on what you are buying, and when it comes to potatoes, I always buy organic and here's why...root veggies grow underground and absorb everything in the soil they are grown in. This is a personal choice, and not everything you buy has to be organic, check out EWG's Dirty Dozen and Clean Fifteen as they update their list of the recommend produce they recommend buying organically if possible as well as the conventional ones that are safe to buy.
Grab a bag of some organic baby red potatoes and let's get cooking!
Chimichurri Smashed Potatoes Ingredients
Makes 6-10 Servings
1-1.5 lbs. Organic Baby Red Potatoes
2 tsp + 1 tsp Fine Sea Salt or Pink Salt
2 Tbsp Ghee*, melted
1/2 tsp Organic Ground Black Pepper
*Substitute for EVOO for vegan or dairy free
How to Make Chimichurri Smashed Potatoes
1. Rinse the potatoes and scrub (my favorite veggie brush) off any dirt that is on them.
2. Add the potatoes to a large pot and cover with water adding the 2 teaspoons of salt.
3. Bring the potatoes to a gentle boil for 12-15 mins until fork tender, drain in a colander and let sit for 2-3 minutes to allow the potatoes to dry off.
4. Turn the broiler on.
5. Transfer the potatoes to large rimmed baking dish and gently smash with a cup or measuring cup.
6. Brush the smashed potatoes with ghee and sprinkle some S&P
7. Broil the smashed potatoes for 3-7 minutes until crispy and lightly browned.
8. Transfer to a serving dish and generously top with Mexican chimichurri sauce.
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Q: Do I have to use baby red potatoes to make chimichurri potatoes?
A: Of course not! You are free to use your favorite baby potatoe!
Q: Will chimichurri potatoes still taste good if I don't boil the potatoes first?
A: I find that boiling the potato yields a very creamy and moist potato that is perfectly balanced when crisped in the oven. Feel free to oven roast the potatoes and then smash, but know that they will be more dried out.
Q: Can I make chimichurri potatoes ahead of time?
A: Yes! I would go ahead and boil the potatoes and broil them right before serving!
I hope you enjoy this as much as my family does. - Amy
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