Crispy Smashed Fingerling Potatoes with Chimichurri Aioli
Crispy Smashed Fingerling Potatoes with Chimichurri Aioli are a delightful treat that combines a crunchy exterior with a fluffy interior, all enhanced by a zesty, herby chimichurri aioli. Perfect for gatherings or cozy dinners, these potatoes will leave your guests raving about their bold flavors and satisfying texture. With simple ingredients and easy preparation steps, you can whip up this crowd-pleaser in no time!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 pounds fingerling potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup flat-leaf parsley, chopped
- 2 garlic cloves, minced
- 2 tablespoons freshly squeezed lemon juice
- ½ cup mayonnaise
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil fingerling potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- Gently smash each potato using a flat surface or potato masher.
- Place smashed potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-30 minutes until crispy and golden.
- For the chimichurri aioli, mix parsley, garlic, lemon juice, and mayonnaise in a bowl; season with salt and pepper to taste.
- Serve crispy potatoes drizzled with aioli or on the side for dipping.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 1g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg