Good afternoon vegans and Happy Memorial Day U.S. vegans! I hope you’re enjoying your long weekend and remembering those who’ve served.
I spent part of the weekend at the “Chestnut Festival” so called because the street it is on is “Chestnut Street”. There were food trucks–very little vegan options–and some really good lemonade. It was a nice walk, the day was sunny and the kids were out with wild abandon.
We’ve tracked my different culinary obsessions from harvest bowls to noodle salads and puree bowls. Today we’re here to talk about another…smashed potatoes.
If you spend anytime on the food part of social media, you can find a plethora of vegan smashed potato recipes and man, oh man have I been taking advantage of’em! Today I’m going with chimichurri smashed potatoes because, why not?
What is Chimichurri?
Put simply, chimichurri is a sauce from Argentina with garlic, chili pepper, parsley (or other green herbs), vinegar or lemon juice, salt & pepper, and olive oil. It’s delicious and I’ve been tinkering with it over the past couple of years to see how much oil I can remove while still keeping it saucy.
You can make this how you see fit, just a quick chop in a machine chopper or food processor, or just rough chop everything with a basic kitchen knife.
It turns out that chimichurri is the perfect sauce for smashed potatoes because it soaks up all the flavors so well!
If you’re looking for new ways to level up your vegan potato recipes, keep reading.
Kitchen Tools:
*Veggie chopper
*Kitchen knife
*Silicon baking mat
*Heavy bottom glass
*Mixing bowl
Ingredients:
*Hummus (or other bean puree)
*Potatoes
*Vegan sausage (optional)
*Parsley, dill & mint (fresh)
*Garlic
*Red wine vinegar
*Lemon juice
*Salt & pepper
Instructions:
For the potatoes:
*Boil for 8 to 10 minutes & drain.
*Let cool about 5 minutes and then smash with a heavy bottomed glass.
*Season the potatoes on both sides, if you want extra crispy smashed vegan potatoes, spray with a bit of oil.
*Bake in 200C/400F oven for 20 to 25 minutes.
For the chimichurri:
*Chop all the ingredients and place into a medium mixing bowl
*Add salt & pepper, vinegar and/or lemon juice and stir together.
*If necessary, add oil a little at a time until you get just enough to make it saucy or if you love oil, add as much as you want.
*Use as a garnish on top of the dish like in the photos
For the hummus:
*I pre-made hummus from dry chickpeas with roasted garlic, tahini, lemon juice & zest and salt & black pepper.
*Spread it on the bottom of your plate or bowl and layer the dish from there.
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The Spicy Spatula 
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