# Crispy Smashed Potatoes with Chimichurri & Chickpea Mayo

## Description
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.

## Quick Facts
- Calories: 683 per serving
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4
- Difficulty: easy
- Cuisine: Fusion
- Health Score: 8.5/10

## Nutrition Per Serving
- Calories: 683
- Protein: 11g
- Carbohydrates: 63g
- Fat: 44g
- Fiber: 10g
- Sugar: 5g
- Sodium: 691mg

## Dietary Information
This recipe is: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Nut-Free

## Ingredients (4 servings)
- 1 kg Small Potatoes (baby potatoes, various colors)
- 2 tablespoons Avocado Oil (for roasting potatoes)
- 0.5 teaspoon Salt (for potatoes)
- 0.5 teaspoon Black Pepper (for potatoes)
- 1 cup Fresh Parsley (finely chopped)
- 1 whole Red Chili (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Vinegar (white wine or apple cider vinegar)
- 0.25 cup Avocado Oil (for chimichurri)
- 1 can Chickpeas (400g, drained and rinsed)
- 0.5 cup Vegan Mayo
- 0.25 teaspoon Salt (for chickpea mayo)
- 0.25 teaspoon Black Pepper (for chickpea mayo)

## Instructions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Blend the chickpea and mayo mixture in the food processor until it is smooth and creamy.
7. 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.
8. 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.

## Tags
smashed potatoes, vegan, vegetarian, crispy, chimichurri, chickpea mayo, easy, healthy, plant-based

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "fdb6cccc-d908-41c7-bbdd-fba28a0d3ffe",
  "youtube_id": "H206keSbNpY",
  "title": "Crispy Smashed Potatoes with Chimichurri & Chickpea Mayo",
  "cuisine_type": "Fusion",
  "meal_type": [
    "main-course",
    "side-dish",
    "snack"
  ],
  "difficulty_level": "easy",
  "servings": 4,
  "prep_time_minutes": 20,
  "cook_time_minutes": 40,
  "total_time_minutes": 60,
  "health_score": 8.5,
  "created_at": "2025-07-02T03:30:59.000Z",
  "updated_at": "2025-07-02T03:30:59.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 4,
  "ingredients": [
    {
      "name": "Small Potatoes",
      "amount": 1,
      "unit": "kg",
      "notes": "baby potatoes, various colors"
    },
    {
      "name": "Avocado Oil",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for roasting potatoes"
    },
    {
      "name": "Salt",
      "amount": 0.5,
      "unit": "teaspoon",
      "notes": "for potatoes"
    },
    {
      "name": "Black Pepper",
      "amount": 0.5,
      "unit": "teaspoon",
      "notes": "for potatoes"
    },
    {
      "name": "Fresh Parsley",
      "amount": 1,
      "unit": "cup",
      "notes": "finely chopped"
    },
    {
      "name": "Red Chili",
      "amount": 1,
      "unit": "whole",
      "notes": "finely chopped"
    },
    {
      "name": "Garlic",
      "amount": 3,
      "unit": "cloves",
      "notes": "minced"
    },
    {
      "name": "Vinegar",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "white wine or apple cider vinegar"
    },
    {
      "name": "Avocado Oil",
      "amount": 0.25,
      "unit": "cup",
      "notes": "for chimichurri"
    },
    {
      "name": "Chickpeas",
      "amount": 1,
      "unit": "can",
      "notes": "400g, drained and rinsed"
    },
    {
      "name": "Vegan Mayo",
      "amount": 0.5,
      "unit": "cup",
      "notes": null
    },
    {
      "name": "Salt",
      "amount": 0.25,
      "unit": "teaspoon",
      "notes": "for chickpea mayo"
    },
    {
      "name": "Black Pepper",
      "amount": 0.25,
      "unit": "teaspoon",
      "notes": "for chickpea mayo"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 683,
  "macros": {
    "protein_g": 11,
    "carbs_g": 63,
    "fat_g": 44,
    "fiber_g": 10,
    "sugar_g": 5,
    "sodium_mg": 691
  },
  "dietary_tags": {
    "vegan": true,
    "vegetarian": true,
    "gluten_free": true,
    "dairy_free": true,
    "nut_free": true
  }
}
```

---
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