Buttery baby potatoes are smashed & seasoned with warm chili spices then roasted until crispy & served with a zesty avocado chimichurri sauce! These are the best chili smashed potatoes!
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 lots of spices to give you the perfect tasty bite!
Serve them as an appetizer, 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 – it takes your potatoes to a whole new level!
Ingredients For Chili Smashed Potatoes
- Baby gold potatoes: I love using baby Yukon gold potatoes for this recipe! (They’re soft, buttery and taste so good with your seasonings.)
- Spices: You’ll need chili powder, paprika, garlic powder, salt & black pepper to spice up your potatoes!
- Oil: I recommend using avocado oil for super crispy potatoes! (It has a higher smoking point, meaning it can crisp up your potatoes at a higher temperature without burning them.) 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 for your avocado chimichurri!
- Red pepper flakes: A ¼ teaspoon goes into your chimichurri 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 15-20 minutes or until they pierce easily with a knife. (Larger potatoes may take 20-25 minutes.) Once done, drain your potatoes and let them sit for at least 5 minutes to drain off any excess liquid.
3. Preheat your oven. While the potatoes are boiling, preheat your oven to 425 degrees anddrizzle 1 tablespoon of oil over a large baking sheet. (Make sure to spread it to all the corners.)
4. Season the potatoes. Add your potatoes, chili powder, salt, paprika, garlic powder and black pepper to a large bowl and toss them in 2 tablespoons of oil until fully coated.
5. Smash! Pour your potatoes onto your prepared baking sheet and spread them out so thye’re not touching. Then take a heavy flat-bottom glass or potato masher and smash each potato to a ½ inch thick. Brush any remaining oil fro your bowl over each smashed potato.
6. Roast. Place your potatoes in the oven and roast for 40-45 minutes or until crispy. (I’d suggest checking them at the 30 minute mark to see how much longer they’ll need to cook.)
7. 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, brush the bottom of the glass with oil to prevent it from sticking to your potatoes.
- Sprinkle the tops of your potatoes with cotija cheese and chopped cilantro after they’re done roasting for extra flavor!
- 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 400 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:
- Honey Roasted Carrots with Feta & Dill
- Cajun Smashed Potatoes with Lemon Garlic Sour Cream Sauce
- Crispy Herbed Potatoes Lemon Whipped Feta
- Crispy Garlic Parmesan Green Beans
[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 gold potatoes
- 1½ tsp chili powder
- ¾ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3 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 refrigerator while you prepare the 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 15 minutes or until they pierce easily with a knife. You want them just past fork tender. (Larger potatoes may take closer to 20 minutes.) Once done, drain your potatoes and let them sit for at least 5 minutes to drain off any excess water.
- While the potatoes are boiling, preheat your oven to 425 degrees and drizzle 1 tablespoon of oil over a large baking sheet. (Make sure to cover all the corners.)
- Then add your potatoes, chili powder, salt, paprika, garlic powder and black pepper to a bowl and toss them in 2 tablespoons of oil until fully coated.
- Pour your potatoes onto your prepared baking pan and spread them out so they're not touching. Then take a heavy flat-bottom glass (or potato masher) and smash each potato to about ½ inch thick. (The thinner the potatoes = the crispier they'll be.) Then brush any remianing oil from your bowl over each smashed potato.
- Place your potatoes in the oven and roast for 40-45 minutes or until crispy. (I'd suggest checking them around the 30 minute mark to see how much longer they'll need.)
- Serve immediately with your avocado chimichurri and enjoy!