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close up Roasted Smashed Potatoes with Chimichurri on white oval serving platter

Roasted Smashed Yukon Gold Potatoes with Chimichurri Recipe

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Diet: Vegan


These Roasted Smashed Potatoes are the ultimate snack or side dish for any meal. Drizzle them with a generous scoop of homemade chimichurri for a fresh punch of flavor and dig in!


  • 1 1/2 pounds small Yukon gold potatoes
  • 1 1/2 tablespoons avocado oil (or cooking oil of choice)
  • Salt and pepper
  • Chimichurri Sauce


  1. Add the potatoes to a large pot and fill with cold water. Set on stove over medium heat sand bring to a boil.
  2. Once boiling, add in 1 tablespoon of salt then cook the potatoes for 15- 20 minutes, or until tender and easily pierced with a fork. Cooking time will vary depending on the size of the potatoes, so we recommend checking on them every 10 minutes by piercing the largest potato with the tip of a sharp knife. You will know when it’s ready when the knife slides in easily with no resistance.
  3. Preheat oven to 450°F and lightly grease a baking sheet OR line it with parchment paper/a silicone mat.
  4. Once the potatoes are cooked, drain them and then spread them evenly on your baking sheet. Using a drinking cup, measuring cup, or potato masher, press down on the potatoes to “smash” them until they are about 1/2-inch thick (the thinner the potatoes the crispier the result). Be sure to press down on them slowly so that they don’t break!
  5. Brush the potatoes with avocado oil and lightly sprinkle with salt and pepper.
  6. Place on the center rack of the oven and bake for 25-30 minutes, or until the edges of the potatoes turn brown and crispy.
  7. Remove the potatoes from the oven and top them with the chimichurri as desired. Serve with additional chimichurri plus dipping sauces of choice!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Stovetop and Oven

Keywords: potato, smashed, herb, baked, boiled, holiday, side