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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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