Chimichurri Roasted Potatoes

Forget boring roasted potatoes. This version gets smashed for maximum crispiness, then tossed in Saucrs! Chimichurri while still hot so every craggy edge soaks up that garlicky herb sauce. Five ingredients, one pan, zero complaints.

Serves: 4 | Prep Time: 10 min | Cook Time: 40 min

Ingredients

• 2 lbs baby potatoes
• 3 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp Saucrs! Chimichurri (plus more for serving)
• Flaky sea salt, for finishing

Instructions

1. Boil the potatoes — Cover baby potatoes with cold salted water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain and let steam dry for 5 minutes.
2. Smash — Place potatoes on a parchment-lined baking sheet. Use the bottom of a glass or mug to smash each one flat.
3. Oil and season — Drizzle with olive oil, season with salt and pepper.
4. Roast — Bake at 425°F for 20–25 minutes until edges are golden and crispy.
5. Toss in chimichurri — Remove from oven and immediately spoon Saucrs! Chimichurri over the hot potatoes. Finish with flaky sea salt and serve.