These smashed potatoes with creamy chimichurri are a new FAVORITE side this summer in my house. Crispy and salty and drizzled with the best flavors to ever grace my dinner plate. Garlic and herbs make me dramatic.

If you wander over to my instagram page on a Sunday, nine out of ten times you’ll see we’re grilling some meat, and bread, along side some veggies or potatoes and a huge loaded salad. Generally something close to this one. Usually there’s chimichurri… and it ends up all over ANYTHING edible for me and my girls. We’re obsessed.

Ross is stubborn and still isn’t sure about the flavors of zesty fresh herbs, red pepper flakes, lemon and garlic… We roll our eyes but mostly we’re thrilled because MORE FOR US.

Our staple home for this favorite herby green sauce… is on this grilled pork tenderloin, but it was the perfect extra level on these smashed potatoes! Crispy and salty and all the right amounts of garlicky and zesty. You’ll want to pop like eleven before you share. I won’t judge.

Lightened Up Chimichurri

I’ve shared two other versions of chimichurri on my blog… just to confuse you. Ha. The first time I was trying to see if we could do without all the olive oil of traditional chimichurri, but I was too afraid to cut out TOO much so the fat’s a little higher in that one. Fat always tastes good, but I want to be able to bath in this stuff. So I kept experimenting.

Brown Sugar Garlic crusted Pork Tenderloin #macrofriendly #healthy #light #skinny www.lillieeatsandtells.com

Then came this extra light version from the brown sugar spiced pork tenderloin. This became my family’s go-to. But the truth is I’d divide it at the end of the recipe and add more olive oil in for my family (my girls, ha!), and eventually I started whisking in a little greek yogurt to my half. It brought it together a little better and became my favorite way! So that’s what I’ve got written for you below for these little heavenly smashed potato morsels. You won’t regret it.

Oh and pretty please put it all over your salmon. Especially this blackened version. You see that naked grilled bread? It’s a lie. It’s about to get covered in a layer of avocado and drizzled with chimichurri then topped with some of those juicy peaches. I wish you were here.

Smashed Potatoes with creamy chimichurri

The perfect side to all of your grilled meats!
5 from 1 vote
Author Lillie
Course sides
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Calories 142 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

For the potatoes:

  • 1.5 lb small baby potatoes red are great. Yukon gold or other are great too
  • 1/2 tbs olive oil or 7 g olive oil spray you can just spray and call it good, or place pan on scale, zero it out, and spray potatoes until your scale reaches 7 grams.
  • Salt and pepper

For the creamy chimichurri

  • 1 cup fresh cilantro If you hate cilantro, use any combo of herbs you love, basil, parsley, mint, oregano… even arugula or kale can work.
  • 1/3 cup fresh basil leaves
  • 1/4 cup white balsamic vinegar
  • Juice from half a lemon
  • 2 cloves garlic frozen dorot cubes
  • 1/2 tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch of red pepper flakes
  • 3 tbs non-fat greek yogurt

Instructions

  • Preheat the oven to 425.
  • Boil the potatoes for about 10-15 minutes in a medium saucepan until fork tender.  Add a good pinch of salt to the water after it comes to a boil.
  • Drain the tender potatoes and place on a foil lined baking sheet. Smash with a heavy cup till they crack and spread but don’t fall apart.
  • Spray smashed potatoes with a mist of olive oil spray (about ½ tbs or 7 g) and sprinkle generously with kosher salt and pepper. Bake at 425 for about 15 minutes or until crispy and delish.
  • To make the creamy chimichurri, place all ingredients up to the yogurt in a small food processor or blender.  Pulse and blend until mostly smooth.(I like a little texture from the herbs remaining.)  Pour in a small bowl and whisk in the greek yogurt. (This is where you can split the chimi and add extra olive oil to half and the greek yogurt to the other, if some in your family want a more classic oily version.
  • Drizzle ¼ cup (60 g) creamy chimichurri over crispy smashed potatoes and serve immediately! Use extra to add as needed or to drizzle over all of your grilled meats. When I have this on hand, I want it on EVERYTHING. SO GOOD.
  •  

Notes

  • ¼ cup of the creamy chimichurri is included in the macros below.  To log, search My Fitness Pal for “Lillie Eats and Tells Smashed Potatoes with creamy chimichurri”.  OR- you can search and log the individual options of “Lillie Eats and Tells Smashed potatoes” and “Lillie Eats and Tells Creamy chimichurri”. 

Nutrition

Serving: 100gFiber: 3.5gCalories: 142kcalSaturated Fat: 0.3gFat: 2.1gProtein: 3gCarbohydrates: 28.3g
Keywords chimichurri, creamy, crispy, potatoes, sides, smashed, veggies

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Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Comments

  1. 5 stars
    This Sauce is a stapLe!! I use it on everything.. meat, potatoes, salad dressing! The best, thanks Lillie!

  2. So do you leave the small potatoes whole when you smash them? So one “smashed round” is one potato??

  3. I love cilantro, but dislike basil (just don’t like the flavor). What would be a good swap for this that compliments the cilantro well? Thanks!!

  4. Definitely making these potatoes tonight! What would be a good sub for the Greek yogurt if someone is dairy free?