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CHIMICHURRI SMASHED POTATOES

September 16, 24 Wendy W Estimated read time: 1 hour 20 minutes
Appetizer Ideas Hosting and Entertaining Sides and Starters vegetarian
CHIMICHURRI SMASHED POTATOES

 

INGREDIENTS 

  • 1kg baby potatoes
  • 8 tbsp Artcaffé Market chimichurri
  • 60g salted butter
  • 4 tbsp olive oil
  • Salt and black pepper to taste


DIRECTIONS

  1. Wash and boil potatoes in salted water till soft (about 25 minutes).
  2. Preheat oven to 200°C.
  3. Drain the potatoes in a colander.
  4. Place onto a tray and smash with a large fork or potato masher unevenly.
  5. Allow them to rest while you melt together the butter and olive oil over a low heat.
  6. Drizzle the olive oil and butter mix over the potatoes along with salt and pepper.
  7. Bake for 45 minutes till golden and crispy.
  8. Serve with a generous dollop of chimichurri.





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Products From This Recipe
Jidan Baby White Potatoes Jidan Baby White Potatoes
Baby White Potatoes, 1kg
KSh 145
Artcaffe Chimi Churi Meat Sauce, 200g Artcaffe Chimi Churi Meat Sauce, 200g
Artcaffe Chimi Churi Meat Sauce, 200g
KSh 390
Brookside Salted Butter, 500g Brookside Salted Butter, 500g
Brookside Salted Butter, 500g
KSh 1,150
Bart Berbere Seasoning, 43g Bart Berbere Seasoning, 43g
Bart Berbere Seasoning, 43g
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