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Crispy smashed potatoes tossed in a vibrant chimichurri sauce, served over a creamy chickpea and avocado oil mayo spread. A delicious and hearty plant-based dish.
Total Time
60 mins
Servings
4
Calories
683
Difficulty
easy
baby potatoes, various colors
for roasting potatoes
for potatoes
for potatoes
finely chopped
finely chopped
minced
white wine or apple cider vinegar
for chimichurri
400g, drained and rinsed
for chickpea mayo
for chickpea mayo
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Place 1 kg of small potatoes on the prepared baking sheet. Using the bottom of a glass, smash each potato until it is flattened.
Spray the smashed potatoes with 2 tablespoons of avocado oil. Season generously with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Roast in the preheated oven for 30-40 minutes, or until they are golden brown and crispy.
While the potatoes are roasting, prepare the chimichurri. Finely chop 1 cup of fresh parsley. Finely chop 1 red chili. Mince 3 cloves of garlic.
In a medium bowl, combine the chopped parsley, red chili, and minced garlic. Add 2 tablespoons of vinegar and 0.25 cup of avocado oil. Mix well to combine all ingredients for the chimichurri sauce.
Prepare the chickpea mayo. Drain and rinse 1 can (400g) of chickpeas. Transfer the drained chickpeas to a food processor. Add 0.5 cup of vegan mayo. Season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper.
Blend the chickpea and mayo mixture in the food processor until it is smooth and creamy.
Once the potatoes are roasted and crispy, transfer them to a large mixing bowl. Add about half of the prepared chimichurri sauce to the potatoes and toss gently to coat them evenly.
To assemble the dish, spread the chickpea mayo mixture evenly on a serving plate. Arrange the chimichurri-tossed smashed potatoes on top of the chickpea mayo. Drizzle the remaining chimichurri sauce over the potatoes before serving immediately.
Per serving (4 servings)
Calories
683
Daily Value
34%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
baby potatoes, various colors
for roasting potatoes
for potatoes
for potatoes
finely chopped
finely chopped
minced
white wine or apple cider vinegar
for chimichurri
400g, drained and rinsed
for chickpea mayo
for chickpea mayo
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Place 1 kg of small potatoes on the prepared baking sheet. Using the bottom of a glass, smash each potato until it is flattened.
Spray the smashed potatoes with 2 tablespoons of avocado oil. Season generously with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Roast in the preheated oven for 30-40 minutes, or until they are golden brown and crispy.
While the potatoes are roasting, prepare the chimichurri. Finely chop 1 cup of fresh parsley. Finely chop 1 red chili. Mince 3 cloves of garlic.
In a medium bowl, combine the chopped parsley, red chili, and minced garlic. Add 2 tablespoons of vinegar and 0.25 cup of avocado oil. Mix well to combine all ingredients for the chimichurri sauce.
Prepare the chickpea mayo. Drain and rinse 1 can (400g) of chickpeas. Transfer the drained chickpeas to a food processor. Add 0.5 cup of vegan mayo. Season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper.
Blend the chickpea and mayo mixture in the food processor until it is smooth and creamy.
Once the potatoes are roasted and crispy, transfer them to a large mixing bowl. Add about half of the prepared chimichurri sauce to the potatoes and toss gently to coat them evenly.
To assemble the dish, spread the chickpea mayo mixture evenly on a serving plate. Arrange the chimichurri-tossed smashed potatoes on top of the chickpea mayo. Drizzle the remaining chimichurri sauce over the potatoes before serving immediately.
Per serving (4 servings)
Calories
683
Daily Value
34%
Dietary Information
Per serving • Based on 4 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.