Smashed potatoes with chimichurri
800 g, new variety
Fresh flat-leaf parsley
¼ cup(s), leaves
½ small, coarsely chopped
Fresh red chilli
½ whole, deseeded
White wine vinegar
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper.
- 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.
- 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.