Chimichurri Smashed Potatoes with Chickpea Dip
Table of Contents
- Prep Time: ~20 min
- Cook Time: ~40 min
- Servings: ~4
- Cost per Serving: ~$1.75
- Total Cost: ~$6.75
Ingredients
Potatoes
- 750 g baby potatoes (whole, scrubbed)
- 2 tbsp avocado oil (or spray)
- 1 tsp coarse salt
- 1/2 tsp black pepper
Chimichurri
- 1/2 cup avocado oil
- 2 tbsp red wine vinegar
- 1/2 cup parsley (finely chopped)
- 3–4 cloves garlic (minced)
- 1–2 small red chilies (deseeded, finely chopped)
- 3/4 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Chickpea Dip
- 400 g canned chickpeas (drained, rinsed)
- 3 tbsp vegan avocado-oil mayo
- Juice of 1/2–1 lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
Method
Chimichurri
- Stir together oil, vinegar, parsley, garlic, chili, oregano, salt, and pepper; rest 5–10 minutes.
Potatoes
- Boil potatoes in well-salted water 12–15 minutes until just tender. Drain and steam-dry.
- Heat oven to 425°F (220°C). Smash potatoes on a sheet tray, season, and oil.
- Roast 25–40 minutes, flipping once, until crisp and deeply golden.
Dip & Toss
- Blend chickpeas, mayo, lemon juice, salt, and pepper until smooth.
- Toss hot potatoes with 3 tbsp chimichurri; serve over the dip and drizzle remaining sauce.
Notes
- Add chopped cilantro for a mixed-herb chimichurri.
- Serve warm or room temperature.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~560 | 28% |
| Protein | ~13 g | 26% |
| Carbohydrates | ~63 g | 21% |
| Fat | ~30 g | 38% |
| Fiber | ~12 g | 43% |
| Sugars | ~6 g | 12% |
| Sodium | ~350 mg | 15% |
| Calcium | ~100 mg | 8% |
| Iron | ~4 mg | 22% |
| Vitamin C | ~45 mg | 50% |