Chimichurri Smashed Potatoes with Chickpea Dip

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Home Development Recipes

Ingredients

Potatoes

  • 750 g small/baby potatoes
  • Avocado-oil spray (or about 2 Tbsp if pouring)
  • Coarse salt & freshly ground black pepper

Chickpea Dip

  • 400 g chickpeas drained and rinsed (≈ 240 g cooked)
  • 3 tbsp vegan avocado-oil mayo (or regular)
  • Juice of ½–1 lemon (to taste)
  • Salt & pepper, to taste

Chimichurri (prepare first so flavors meld)

  • 1/2 cup avocado oil
  • 2 tbsp red-wine vinegar
  • 1/2 cup parsley finely chopped
  • 3-4 garlic cloves minced
  • 1-2 small red chilies (or 1 large), deseeded & finely chopped — ≈ 1 Tbsp
  • 3/4 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Instructions

Chimichurri

  1. Stir together the avocado oil, vinegar, parsley, garlic, chili, oregano, salt and pepper.
  2. Let stand 5–10 minutes (or up to 2 hours) so the flavours infuse.

Par-boil the potatoes

  1. Bring a saucepan of well-salted water to the boil.
  2. Add potatoes; cook 12–15 minutes until just tender.
  3. Drain and let them steam-dry briefly.

Smash & roast

  1. Heat oven to 220 °C / 425 °F.
  2. Transfer potatoes to a baking sheet.
  3. Gently press each one with the bottom of a glass or masher until it cracks and flattens.
  4. Season with salt and pepper.
  5. Mist (or drizzle) generously with avocado oil.
  6. Roast 25–40 minutes, turning once, until edges are deep golden and crispy.

Chickpea dip

  1. Blitz chickpeas, avocado mayo, lemon juice, salt and pepper in a food processor until smooth and creamy.
  2. Adjust seasoning or lemon to taste.

Toss with chimichurri

  1. Place the hot smashed potatoes in a large bowl.
  2. Pour over 3 Tbsp of the chimichurri.
  3. Gently toss so every potato is lightly coated.

Serve

  1. Spread the chickpea dip on a serving platter.
  2. Pile on the chimichurri-tossed potatoes.
  3. Drizzle generously with the remaining chimichurri.
  4. Serve warm or at room temperature.

Nutrition

Calories 566kcal
Carbohydrates 63g
Protein 14g
Fat 30g
Saturated Fat 3g
Sodium 111mg
Fiber 12g

Metadata

  • Cost: $7 USD
  • Course: Appetizer, Side Dish, Snack
  • Cuisine: Argentina
  • Keywords: chickpea dip no tahini, chimichurri potatoes, crispy baby potatoes vegan, easy vegan side dish, plant-based appetizer, vegan smashed potatoes

Author: joshua

Created: 2025-05-16 Fri 17:35

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