If there is one side dish that never fails to disappear the fastest, it’s crispy smashed potatoes. Golden, crackly edges. Soft, fluffy centers. A little salty, a little buttery, and endlessly dippable. And when you spoon a vibrant herb chimichurri sauce over the top? They go from simple comfort food to something that feels restaurant-worthy but still effortless.

These Crispy Smashed Potatoes with Herb Chimichurri are the kind of dish you make once and immediately add to your regular rotation. They’re perfect as a side for almost anything, but honestly, they’re just as good piled onto a plate with nothing but extra sauce and a fork.

This recipe has minimal ingredients, simple techniques, and big payoff. It’s rustic, unfussy, and beautiful straight out of the oven.

Why You’ll Love These Smashed Potatoes

Ultra crispy edges with soft, fluffy centers
Simple ingredients you probably already have
Easy but impressive enough for guests
Perfect for sharing or snacking
The sauce is fresh, herby, garlicky, and bright

These are the potatoes you bring out when you want people hovering around the kitchen waiting for the pan to come out of the oven.

Ingredients:

Crispy Smashed Potatoes:

2 pounds baby potatoes (Yukon gold or red work best)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder (optional, but recommended)

Herb Chimichurri Sauce:

1 cup fresh parsley, finely chopped
2 tablespoons fresh thyme leaves
1 small clove garlic, finely minced
¼ cup olive oil
1 tablespoon red wine vinegar or lemon juice
Salt and freshly cracked black pepper, to taste

How to Make Crispy Smashed Potatoes

Step 1: Boil the Potatoes
Place the baby potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart.

Drain well and let them steam dry for a few minutes. This helps remove excess moisture so they crisp up better in the oven.

Step 2: Smash
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Spread the potatoes out on the baking sheet, leaving space between each one. Using the bottom of a glass, a measuring cup, or a fork, gently smash each potato until flattened but still intact.

Step 3: Season Generously
Drizzle the smashed potatoes with olive oil, making sure the oil pools slightly around the edges, that’s where the crispiness happens. Sprinkle with salt, pepper, and garlic powder if using.

Step 4: Roast Until Golden
Roast for 25–30 minutes, flipping once halfway through, until the potatoes are deeply golden and crispy on the edges.

If you want extra crispiness, let them go a few minutes longer, smashed potatoes are very forgiving.

How to Make the Herb Chimichurri

While the potatoes roast, make the chimichurri.

In a small bowl, combine the chopped parsley, thyme, and garlic. Add olive oil and red wine vinegar (or lemon juice). Season with salt and pepper and stir until well combined.

The sauce should be loose, vibrant, and glossy, not thick. Taste and adjust seasoning as needed. Letting it sit for 10–15 minutes allows the flavors to meld.

Assemble & Serve

Transfer the hot, crispy potatoes to a serving plate. Spoon the chimichurri generously over the top, letting it drip into all the nooks and crannies.

Serve immediately while the potatoes are hot and crisp.

What Makes These Potatoes So Good

The Smash

Smashing increases surface area, which means more crispy edges and more places for olive oil and seasoning to cling to.

High Heat

Roasting at a high temperature ensures the potatoes crisp instead of steam.

Fresh Herbs

The chimichurri adds brightness and contrast to the richness of the potatoes. The parsley keeps it fresh, while the thyme adds warmth and depth.

Olive Oil

Don’t be shy with it. Olive oil is key to both crispiness and flavor here.

Variations & Add-Ins

Spicy: Add red pepper flakes or chili oil to the chimichurri
Cheesy: Sprinkle freshly grated Parmesan over the potatoes during the last 5 minutes of roasting
Lemon-forward: Use lemon juice instead of vinegar and add zest
Herb swap: Try basil, oregano, or cilantro for a different vibe
Extra crispy: Finish under the broiler for 2–3 minutes

Make-Ahead & Storage Tips

Make ahead: Boil and smash the potatoes earlier in the day, then roast right before serving
Leftovers: Store in the fridge for up to 3 days
Reheat: Re-crisp in the oven or air fryer, avoid the microwave

The chimichurri can be made up to 2 days ahead and stored in the fridge.

What to Serve These With

Roasted or grilled vegetables
Simple green salad
Eggs for brunch
Grilled chicken, fish, or tofu
As a snack with extra sauce on the side

They’re incredibly versatile and work for everything from casual dinners to holiday spreads.

Final Thoughts

These Crispy Smashed Potatoes with Herb Chimichurri Sauce are proof that simple ingredients, cooked well, can be absolutely irresistible. They’re crunchy, tender, herby, and comforting all at once. The dish people ask you to make again the moment they taste it.

If you’re looking for a side dish that feels special but still fits into everyday cooking, this one is it. Serve them hot, spoon on extra sauce, and don’t expect leftovers.

Yield: 4-6 servings