Smashed Potatoes with Chimichurri
If you’re after a side dish that’s quick and flavourful, these Crispy Chimichurri Potatoes with Tahini Yoghurt are a must-try. Golden air-fried potatoes sit on a creamy yoghurt base and are topped with punchy chimichurri, making them the kind of side that steals the show at the table.
Serves
3
Prep time
15 minutes
Cooking time
40 minutes
Ingredients
- 750g baby potatoes
- Salt and black pepper
Yoghurt sauce:
- 1 cup plain/Greek yoghurt
- 1 tbsp olive oil
- 1 tbsp garlic paste
- Juice 1/2 lemon
- 1 tbsp tahini
- 1 tsp salt
Chimichurri:
- 30g parsley, remove the hard stalks and finely chop the remainder
- 1 garlic clove minced
- 1 red chilli deseeded and finely chopped
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt
- Juice of 1/2 lemon
Directions
- Bring a large pan of salted water to a boil. Add the potatoes and boil for 12-15 minutes, or until easily pierced with a knife. Drain the potatoes.
- Spread the potatoes on a baking tray. Smash each potato with the bottom of a glass, then drizzle generously with oil and sprinkle with salt. Roast in an air fryer for 25 minutes at 200ºC, turning halfway through, until dark golden and crisp.
- Prepare the chimichurri, adjusting the seasoning with additional vinegar and salt as needed.
- Mix the yoghurt tahini sauce ingredients in a bowl.
- Spread the yoghurt sauce over the base of a serving plate. Combine the potatoes and the chimichurri in a mixing bowl, stirring gently to coat. Place potatoes mixture onto the sauce. Enjoy!!
Ingredients
- 750g baby potatoes
- Salt and black pepper
Yoghurt sauce:
- 1 cup plain/Greek yoghurt
- 1 tbsp olive oil
- 1 tbsp garlic paste
- Juice 1/2 lemon
- 1 tbsp tahini
- 1 tsp salt
Chimichurri:
- 30g parsley, remove the hard stalks and finely chop the remainder
- 1 garlic clove minced
- 1 red chilli deseeded and finely chopped
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt
- Juice of 1/2 lemon
Directions
- Bring a large pan of salted water to a boil. Add the potatoes and boil for 12-15 minutes, or until easily pierced with a knife. Drain the potatoes.
- Spread the potatoes on a baking tray. Smash each potato with the bottom of a glass, then drizzle generously with oil and sprinkle with salt. Roast in an air fryer for 25 minutes at 200ºC, turning halfway through, until dark golden and crisp.
- Prepare the chimichurri, adjusting the seasoning with additional vinegar and salt as needed.
- Mix the yoghurt tahini sauce ingredients in a bowl.
- Spread the yoghurt sauce over the base of a serving plate. Combine the potatoes and the chimichurri in a mixing bowl, stirring gently to coat. Place potatoes mixture onto the sauce. Enjoy!!
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Substitutions
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Dinner parties
Bakes & Trays
Date night
Birthdays
Middle Eastern
Sides