These are a serious household favorite, and so easy! If you're in the vegan/vegetarian lifestyle of eating, you could easily throw in some roasted cauliflower and corn and make this a full meal instead of just a side dish!
- Small bag of golden potatoes
- 1/2 cup Olive Oil
- 4 tsp red wine vinegar
- 1/2 yellow onion
- 2 bunches of cilantro
- 1 cup of basil
- 1 Jalapeño (or your choice of pepper spiciness)
- Salt and Pepper to taste
- 3 garlic cloves
To start, bring a medium sized pot of water to boil and about 2 tsp salt and let potatoes boil for about 10-15 minutes.
Preheat your oven to 400 degrees or if you are using an air fryer, get that bad boy out and ready!
While potatoes are boiling you can make your Chimichurri by placing the rest of the ingredients in a food processor and blend until desired consistency is reached.
Use a sharp knife to pierce a potato to see if they are cooked. Once cooked, strain the potatoes. I like to put the potatoes on a large baking sheet with parchment paper and you can smash them all at once with another baking sheet or use the bottom of a thick glass to smash individually.
Once smashed you can leave the potatoes on the sheet to bake or move them to your air fryer. You can drizzle the top of them with oil or ghee and bake for about 10-15 minutes until the tops are crispy.
*If you are using an air fryer, I fried mine at 380 degrees for 10 minutes and did a little shake about half way through!