Smashed Potatoes with Chimichurri & Microgreens

I could eat this chimichurri sauce alone it is so good. The crisp smashed potatoes paired with the chimichurri is great… but it changes dramatically when you top it with microgreens. It adds another level of flavor that creates the perfect bite and increases the health benefits as well. This would be perfect for an appetizer or as a side dish with a nice steak.

Smashed Potatoes with Chimichurri & Microgreens

Prep Time 10 mins
Cook Time 35 mins
Course Appetizer, Side Dish
Servings 4


  • Food Processor


  • 1 1/2 pounds baby potatoes
  • 1 cup microgreens
  • 3 cups parsley trimmed
  • 2 cups cilantro trimmed
  • 1 cup olive oil
  • 2 garlic cloves chopped
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt plus more for potatoes
  • 1/4 tsp red pepper flakes


  • Preheat oven to 450 degrees. Boil potatoes in salted water for 15 minutes. Drain potatoes and dry with a towel.
  • Place parchment paper or a silicone mat on 2 large baking sheets. Place the potatoes on the baking sheets and lightly press down on each potato with a fork until smashed.
  • Drizzle about 1/3 cup of the olive oil over the potatoes.
  • Sprinkle sea salt over the potatoes.
  • Cook at 450 degrees for 20 minutes. Until crisp.
  • While the potatoes are cooking, make the chimichurri. In a food processor – add the parsley, cilantro, garlic, & red wine vinegar. Pulse for several seconds. Take the lid off and scrape down the sides. Place the lid back on and slowly add 1/2 cup of the olive oil while pulsing. Feel free to scrape down the sides another time to make sure all the ingredients get incorporated. Add 2 more tablespoons of the olive oil if consistency is too thick. Last, add the salt & red pepper flakes and pulse again for a couple seconds.
  • Once the potatoes are crisp, remove from oven. Next, Add 1 tsp of the chimichurri on top of each potato.
  • Last, sprinkle the microgreens all over the potatoes and serve.


This is a great side dish or appetizer! 

Bon Appétit!