Oven baked smashed fingerling potatoes with carrot top chimichurri

This recipe is bright, beautiful and very spring-inspired. The crispy potatoes are satisfying and comforting and the chimichurri is a bit unconventional (fuck it, I added nutritional yeast!) but adds a perfect tangy zing. Here in Oakland, you can buy all the produce at your farmers market, which for me made it local, organic, and seasonal in addition to tasting rad. Get into it!

potatoes and chimichurri

Oven baked smashed fingerling potatoes with carrot top chimichurri
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Recipe type: Vegan, gluten free
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Serves: 3-4 as a side dish
Ingredients
  • 1 tablespoon Good quality extra virgin olive oil
  • 1 lb. fingerling potatoes (I chose ones on the very small side)
  • salt and pepper to taste
  • 2.5 cups minced carrot tops
  • 1 tablespoon minced garlic
  • ¼ cup good quality extra virgin olive oil
  • ¼ cup red wine vinegar
  • zest from one medium lemon
  • juice from one medium lemon
  • ¼ cup nutritional yeast
  • salt and pepper to taste
Instructions
  1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
  2. Bring a pot of water to a rolling boil and add your potatoes into the mix
  3. Let boil for about 10 minutes, partially covered. When finished dump the potatoes into a colander to let them drain and chill for a minute.
  4. Spread potatoes out on your baking sheet and drizzle with olive oil, salt and pepper. Toss the little dudes around a few times to make sure every speck is lubed up and salty.
  5. Take a glass and smash each potato lightly, so they are just a little smooshed.
  6. Put in the oven and bake for twenty minutes. Half way through pull 'em out and flip them over so they can be crispy and brown on all sides.
  7. While potatoes are crisping let's whip up your chimichurri.
  8. Chop your carrot greens and garlic and throw into the food processor. pulse it a few times to mix.
  9. Zest your lemon, add it to the food processor with lemon juice, olive oil, and red wine vinegar. Mix vigorously, until it smooths out.
  10. Add ¼ cup nutritional yeast, salt and pepper and whiz again for a few more seconds.
  11. Once potatoes are out of the oven, plate them with the rest of your meal. (I suggest fresh grilled tempeh and asparagus for the balance of protein and greens, but that's just me.) Top all items with chimichurri and enjoy your spring feast.

 

chimichurri

If you’re curious, the tempeh and asparagus are simply seared on the grill with olive oil, salt, pepper and lemon juice. No real recipe to report!

Chimicurri and potatoes