This chimichurri smashed potato salad is the recipe that has been circulating timelines and, according to the team at Delish, it earns every bit of the attention. At 315 calories per serving and a total time of one hour and thirty minutes, it is a dish that rewards patience with genuine crispiness and a herby, tangy finish that is difficult to stop eating.
Why the Chimichurri Smashed Potato Salad Works
The concept is straightforward: baby potatoes boiled until fork-tender, smashed flat on a baking sheet, then roasted at 450°F until golden and crisp on both sides. That crispiness is the non-negotiable foundation. Toss warm, soft potatoes in chimichurri before they have crisped properly and the whole thing collapses into something closer to a mash. The heat and the time in the oven are doing essential work, and cutting either short undermines the dish.
The chimichurri itself departs from tradition in one small but effective way: a tablespoon of mayonnaise is whisked in alongside the red wine vinegar and olive oil, acting as a binder that helps the sauce coat each potato evenly rather than pooling at the bottom of the bowl. From there, the sauce builds quickly. Finely chopped garlic, thinly sliced scallions, a Fresno chile, fresh cilantro, flat-leaf parsley, oregano, lemon zest, and a pinch of crushed red pepper flakes are folded through. The result is bright, mildly spicy, and layered with herb flavour in a way that a simple vinaigrette would not achieve.
The Method: Step by Step
Start with 1½ lb of baby potatoes. Cover them in water, bring to a boil over high heat, and cook for around ten minutes or until a fork passes through cleanly. Drain them, then toss with one tablespoon of extra-virgin olive oil on a large baking sheet. Press each potato flat using the bottom of a small glass or mason jar, aiming for thin, even disks. Season with one teaspoon of salt before sliding the tray into the lower third of the oven.
After twenty minutes, the bottoms should be starting to crisp. Flip every potato and return the tray for another fifteen to twenty minutes until both sides are properly golden. The flip is worth doing carefully: a potato that has crisped on one side will release cleanly from the tray, while one that needs more time will stick. If it resists, give it another few minutes rather than forcing it.
While the potatoes finish, whisk two tablespoons of red wine vinegar, three tablespoons of mayonnaise, and the remaining two tablespoons of olive oil in a large bowl. Fold in three finely chopped garlic cloves, two thinly sliced scallions, one finely chopped Fresno chile, half a cup each of packed fresh cilantro and flat-leaf parsley, two tablespoons of fresh oregano, two teaspoons of finely grated lemon zest, and a pinch of crushed red pepper flakes.
Add the potatoes to the bowl while they are still warm and toss gently to coat. Taste and season with additional salt if needed. The warmth of the potatoes helps them absorb the sauce without turning the crisp exterior soggy, provided the toss is done quickly and the potatoes go straight from tray to bowl.
Serving and Scaling Up
The recipe yields four servings, but the Delish team is candid about the temptation to double the batch. If this is heading to a group gathering, scaling up is sensible: the method is the same at double quantity, and the chimichurri comes together in the same bowl regardless of volume. The sauce-to-potato ratio is generous enough that doubling the potatoes will require doubling the chimichurri ingredients too, rather than simply stretching what is there.
Serve it at room temperature rather than straight from the refrigerator. The flavours in the chimichurri, particularly the fresh herbs and lemon zest, are more pronounced when the dish is not cold, and the texture of the potatoes holds better without a stint in the fridge softening the crust.