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CHIMICHURRI SMASHED POTATOES

CHIMICHURRI SMASHED POTATOES

By Wendy W

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Published on

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Time to read 0 min

Serves 4 


INGREDIENTS 


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


METHOD


  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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