These are the best chili smashed potatoes! Buttery baby potatoes are smashed & seasoned with warm spices then roasted until crispy & served with a zesty avocado chimichurri sauce!
Smashed potatoes are one of my favorite side dishes for any occasion! And these chili smashed potatoes with avocado chimichurri – holy moly they’re so good! Super crispy on the outside, soft and fluffy in the center and loaded with warm spices to give you the perfect tasty bite! You can serve them as an appetizer or side dish or any time you get a craving for some yummy crispy potatoes! Dip them, dunk them or spoon your chimichurri sauce over the top – Trust me, it takes these potatoes to a whole new level!
Ingredients For Chili Smashed Potatoes
- Baby potatoes: I love using baby Yukon gold potatoes for this recipe! (They’re soft, buttery and taste so good with your seasoning.)
- Spices: Chili powder, paprika, garlic powder, salt & black pepper are all you need to spice up your potatoes!
- Oil: Use avocado oil for super crispy potatoes! (It has a higher smoking point than most other oils, causing your potatoes to become super crispy without burning.) I also used extra light tasting olive oil in the chimichurri sauce.
- Avocados: You’ll need 1 avocado for your chimichurri sauce. (I used a small-medium sized avocado for mine.)
- Cilantro & parsley: The main herbs for your chimichurri! (No need to finely chop them – You’ll be blending them in the food processor with the rest of your sauce ingredients.)
- Red wine vinegar: An essential ingredient to any chimichurri!
- Lime juice: Always use fresh lime juice! (Most store bought lime juice contains additives that can make it sweeter than normal.)
- Garlic: You’ll need 2-3 cloves.
- Red pepper flakes: Adds some kick to your sauce!
What is chimichurri?
Chimichurri is an Argentinian sauce that’s usually used as a marinade or condiment for grilled meats. It’s typically made with chopped parsley, garlic, some type of vinegar, oil and red pepper flakes.
How is mine different? We added avocado to the mix! This makes it creamy, rich and the perfect consistency for a dipping sauce!
How To Make Chili Smashed Potatoes
1/ Make your avocado chimichurri. Add your sauce ingredients to a food processor or blender and blend until smooth. Then keep your sauce stored in the fridge while you prepare your potatoes.
2. Boil your potatoes. Place your potatoes in a large pot and fill it with enough water to cover the potatoes. Then cover the pot and bring it to a boil. Boil your potatoes for 20-25 minutes or until they pierce easily with a knife. Once done, drain your potatoes and let them cool slightly.
3. Prepare the oven. While the potatoes are boiling, preheat your oven to 425 degrees and spray a large baking pan with cooking spray.
4. Season the potatoes. Once the potatoes cool, mix your spices together. Then place your potatoes in a large bowl and toss them in your oil and half your spice mix.
5. Smash! Pour your potatoes onto your prepared baking pan. Then take a heavy flat-bottom glass or potato masher and smash each potato to about a ½ inch thick.
6. Season again. Then give the tops of your potatoes a quick spray of cooking spray (or lightly brush them with oil) and sprinkle the rest of your seasoning evenly over each smashed potato.
7. Roast. Place your potatoes in the oven and roast for 25-30 minutes or until crispy.
8. Serve. Serve immediately with your avocado chimichurri!
Storing: These potatoes are best served fresh but they can be stored in an air tight container in the refrigerator for up to 4-5 days. Your avocado chimichurri can also be stored for 1-2 days in the refrigerator.
Tips & Variations
- Try using potatoes that are similar in size to ensure an even cooking time.
- We like using smaller potatoes because they’re easier to smash & tend to stay in one piece. (Larger potatoes have a tendency to break apart more.)
- Darker baking pans will crisp up your potatoes more!
- For smashing: Thinner potatoes = crispier, Thicker potatoes = softer & fluffier
- If using a glass to smash your potatoes, spray the bottom of the glass with cooking spray to prevent it from sticking to your potatoes.
- For saltier potatoes: Increase the amount of salt to 1 teaspoon.
- For crispier potatoes: Broil them for 1-2 minutes after they’re done roasting. (Or until they reach for desired crispiness.)
- Sprinkle the tops of your potatoes with cotija cheese or chopped green onion after they’re done roasting!
- Are chili smashed potatoes spicy? I wouldn’t say they’re overly spicy but there is a little heat at the end. (Chili powder is a subtle spice that adds more flavor than heat.)
- How do I know when my potatoes are done boiling? They should pierce easily with a knife and be tender enough to smash.
- How do I reheat my smashed potatoes? Place your potatoes on a baking pan and bake them in the oven at 425 degrees until they’re warmed to your liking. (Mine usually bake for 5-7 minutes.)
- Can I boil my potatoes in advance? Yes! Your potatoes can be boiled 1-2 days in advance and stored in the refrigerator. I would let them warm to room temperature before smashing them and they might need a little more time to crisp up in the oven.
- Can I make the avocado chimichurri beforehand? Absolutely! Your sauce can be made 1-2 days in advance.
- Will my avocado chimichurri turn brown if I make it beforehand? No. The lime juice (acid) in the sauce will help keep your chimichurri green and vibrant.
Why you’ll love this chili smashed potato recipe!
- Incredibly flavorful! Salty, zesty, tangy and everything in between! These chili seasoned potatoes & chimichurri are a match made in heaven!
- A different type of potato side dish! Move over mashed potatoes – these smashed potatoes are the new favorite! They’re crispy on the outside & creamy in the center!
- Finger food! Ditch the fork & knife & eat them with your hands! You can dunk them, dip them or spoon your chimichurri sauce over the top!
Need it gluten free? Great news, they already are!
Need it dairy free? Great news, they already are!
More side dish recipes you might like:
- Cajun Smashed Potatoes with Lemon Garlic Sour Cream Sauce
- Crispy Herbed Potatoes Lemon Whipped Feta
- Summer Corn Salad with Avocado
- Mexican Street Corn Kale Salad
- Black Bean Mango & Avocado Salad
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Crispy Chili Smashed Potatoes with Avocado Chimichurri
For the smashed potatoes:
- 1.5 lbs. baby potatoes
- 1½ tsp chili powder
- ¾ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 Tbsp avocado oil (or olive oil)
For the avocado chimichurri:
- 1 small avocado
- ½ cup cilantro, roughly chopped
- ¼ cup parsley, roughly chopped
- 2-3 garlic cloves
- ½ tsp salt
- 2 Tbsp red wine vinegar
- 2 Tbsp lime juice
- ¼ tsp red pepper flakes
- 2-3 Tbsp olive oil (depending on the consistency you want)
- Black pepper, to taste
To make the avocado chimichurri:
- Add your sauce ingredients to a food processor or blender and blend until smooth. Keep your sauce stored in the fridge while you prepare your potatoes.
To make the smashed potatoes:
- Place your potatoes in a large pot and fill it with enough water to cover the potatoes. Then cover the pot and bring it to a boil. Boil your potatoes for 20-25 minutes or until they pierce easily with a knife. Once done, drain your potatoes and let them cool slightly.
- While the potatoes are boiling, preheat your oven to 425 degrees and spray a large baking pan with cooking spray. Then mix your spices together and set them aside.
- Once the potatoes are cool, add them to a bowl and toss them in your oil and half your spice mix.
- Then pour your potatoes onto your prepared baking pan and take a heavy flat-bottom glass (or potato masher) and smash each potato to about a ½ inch thick. (The thinner the potatoes = the crispier they'll be.)
- Then give the tops of your potatoes a quick spray of cooking spray (or lightly brush them with oil) and sprinkle the rest of your seasoning evenly over each smashed potato.
- Place your potatoes in the oven and roast for 25-30 minutes or until crispy.
- Serve immediately with your avocado chimichurri and enjoy!