Smashed potatoes with chimichurri
1
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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