För recept på svenska, klicka här: Krossad potatis med chimichurri
Just like many households here in Sweden, we consume our fair share of potatoes. They’re cheap, they’re climate-friendly – and they’re delicious. On top of all of that, they’re also very versatile. This recipe is as simple as can be, and is the perfect go-to if you have leftover boiled potatoes. We find ourselves in that situation quite often, because why not boil a whole lot once you’re at it? Saves both time and energy, which is all the incentive we need! Anyway, with leftover boiled potatoes on hand, this dish comes together quickly, and celebrates simple yet elegant summer cooking. If you happen to not like or have access to the herbs listed below, substitute in whatever way tickles your fancy. Basil, thyme, cilantro – heck, maybe even dill – would all make lovely chimichurris. And don’t toss the stalks of e.g. parsley and cilantro – these are wonderfully tasty and not one bit tough, so chop them up and add them as well. Ah, the herb galore of summer – we’ve been longing for you.
500 g potatoes (~12 small), boiled
2 tbsp olive oil
1/4 tsp salt
1/2 small shallot (~15 g), minced
2 cloves garlic, minced
30 g parsley (small bunch or 10 sprigs), finely chopped
5 g oregano (5 sprigs), finely chopped
1/2 dl olive oil
1 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp red pepper flakes
- Set the oven to 225ºC. Brush an oven pan with 1/2 tbsp olive oil. Arrange the potatoes evenly on the pan, and give each one a gentle “smash” so they flatten out, using a fork or a potato masher. Drizzle with the remaning 1 1/2 tbsp olive oil, sprinkle over the salt and give them a good grind of black pepper. Bake in the middle of the oven for approx. 35 min, or until golden and beginning to crisp up.
- In the meantime, make the chimichurri by stirring together all the ingredients in a small bowl.
- Serve by spooning the chimichurri over the crispy potatoes. Indulge right away.