If you’ve been searching for the ultimate vegan snack or side dish, look no further than these crispy smashed chimichurri potatoes paired with a creamy, protein-rich chickpea dip. This recipe is not only gluten-free, dairy-free, and oil-optional, but it also brings together bold Argentine-inspired flavors with satisfying textures that hit all the right notes—crunchy, creamy, tangy, and spicy.

🌿 Why You’ll Love These Smashed Chimichurri Potatoes

  • Crispy and golden: Roasting smashed baby potatoes brings unbeatable texture.
  • Flavor explosion: Chimichurri adds bold, herby, garlicky zing.
  • High-protein side: The chickpea dip offers a fiber-rich protein boost.
  • Naturally gluten-free and fully plant-based.
  • Meal-prep friendly: Components can be made ahead and assembled when ready.

🔪 Quick Step Overview: Crispy Smashed Chimichurri Potatoes

Making chimichurri by mixing oil, vinegar, herbs, garlic, chili, and seasoning.
Make chimichurri by mixing oil, vinegar, herbs, garlic, chili, and seasoning.
Smash & roast potatoes on a baking sheet, season, and coat with oil.
Smash & roast potatoes on a baking sheet, season, and coat with oil.
Blending chickpea dip until smooth and creamy, then adjust to taste.
Blend chickpea dip until smooth and creamy, then adjust to taste.
Tossing the potatoes with a few spoonfuls of chimichurri to coat.
Toss potatoes with a few spoonfuls of chimichurri to coat.
Smashed Chimichurri Potatoes
Serve on a platter with chickpea dip and a generous chimichurri drizzle.

(Detailed ingredients and instructions are only in the recipe card below👇 — no spoilers!)

🧠 Ingredient Substitutions

Want to make it your own? Try these swaps:

  • Oil-free option: Skip the avocado oil; roast potatoes on parchment and use aquafaba in the dip.
  • Different herbs: Try cilantro, mint, or even basil in the chimichurri.
  • No vegan mayo? Use tahini or cashew cream for the dip instead.
  • Can’t handle spice? Skip the red chili or swap for sweet red pepper.

🧂 Flavor Boosters (Optional but Amazing)

  • Add a pinch of smoked paprika or nutritional yeast to the chickpea dip.
  • Top roasted potatoes with toasted pine nuts or vegan feta crumbles.
  • Drizzle with balsamic glaze for a gourmet finish.

💡 Pro Tips for Perfect Smashed Chimichurri Potatoes

  • Don’t overboil the potatoes! You want them just fork-tender, not falling apart.
  • Let them steam-dry after boiling for maximum crispiness.
  • Use parchment paper to avoid sticking and reduce cleanup.
  • Smash gently — too much force can turn them to mush.
  • Serve warm for best flavor and texture.

🥗 How to Serve your Smashed Chimichurri Potatoes

  • As a crowd-pleasing appetizer with toothpicks or forks
  • Alongside a BBQ jackfruit sandwich or burger
  • As a centerpiece in a mezze-style spread
  • Perfect for picnic baskets or packed lunches

❄️ Storage & Reheating

  • Fridge: Store potatoes, chimichurri, and chickpea dip separately for up to 4 days.
  • Reheat potatoes in an air fryer or 200°C (400°F) oven to restore crisp.
  • Chimichurri flavor deepens after a day—great for prep ahead!

❓ FAQ: Smashed Chimichurri Potatoes

Can I make this recipe oil-free?

Yes! Roast on parchment and skip oil in the chimichurri or sub with aquafaba.

What potatoes are best?

Small waxy potatoes like baby Yukon golds or red potatoes crisp up best.

Can I make it ahead of time?

Absolutely. Roast potatoes just before serving but prepare chimichurri and dip 1–2 days ahead.

Can I freeze any components?

Chimichurri can be frozen in ice cube trays! Chickpea dip is best fresh but can be refrigerated.

🥳 Bonus: Party Platter Idea

Make a full platter with:

  • These smashed potatoes
  • Roasted veggies
  • Crackers or pita chips
  • Olives
  • Hummus & dips

This turns your appetizer into a grazing board your guests will rave about!

🌟 Final Thoughts on Smashed Chimichurri Potatoes

There’s something deeply satisfying about a dish that delivers on flavor, texture, and nutrition—and these Crispy Smashed Chimichurri Potatoes with Creamy Chickpea Dip check all the boxes. Whether you’re entertaining friends, prepping for a cozy dinner, or just craving a plant-powered indulgence, this recipe is one of those staples that never gets old.

The magic is in the contrast: crispy golden potatoes, zesty herby chimichurri, and a cool, creamy chickpea dip. It’s a trio made in plant-based heaven, and the best part? It’s made with real, accessible ingredients that you likely already have in your kitchen.

This recipe proves that vegan food isn’t about restriction—it’s about celebration. Celebration of flavor. Of color. Of nourishment. Of creativity. You don’t need complicated techniques or obscure ingredients to make something extraordinary—you just need a little inspiration and a tray of baby potatoes.

Whether you’re a longtime vegan or just beginning your journey into plant-based eating, this dish is an invitation: Come for the crunch, stay for the flavor. And don’t be surprised if it becomes your go-to for potlucks, dinner parties, or lazy Sunday snacking. Live better, eat smarter — explore healthy vegan meals with Dr. Vegan!

Smashed Chimichurri Potatoes

Crispy Smashed Chimichurri Potatoes with Creamy Chickpea Dip

5 from 20 reviews
Crispy, golden smashed baby potatoes served with a zesty homemade chimichurri and a creamy chickpea dip. This dish is bursting with bold flavor, plant-based protein, and perfect textures—ideal for sharing or serving as a vibrant appetizer or snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Argentina
Calories: 566
Ingredients Equipment Method Nutrition

Ingredients
 
 

Potatoes:
  • 750 g small/baby potatoes
  • Avocado-oil spray (or about 2 Tbsp if pouring)
  • Coarse salt & freshly ground black pepper
Chickpea Dip:
  • 400 g chickpeas drained and rinsed (≈ 240 g cooked)
  • 3 tbsp vegan avocado-oil mayo (or regular)
  • Juice of ½–1 lemon (to taste)
  • Salt & pepper, to taste
Chimichurri — prepare first so the flavours meld
  • 1/2 cup avocado oil
  • 2 tbsp red-wine vinegar
  • 1/2 cup parsley finely chopped
  • 3-4 garlic cloves minced
  • 1-2 small red chilies (or 1 large), deseeded & finely chopped — ≈ 1 Tbsp
  • 3/4 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Equipment

  • Baking sheet
  • parchment paper
  • Saucepan
  • Mixing bowls
  • Food processor or blender (for chickpea dip)
  • Potato masher or fork

Method
 

  1. Par-boil the potatoes
    – Bring a saucepan of well-salted water to the boil. Add potatoes; cook 12–15 minutes until just tender. Drain and let them steam-dry briefly.
  2. Chimichurri
    – Stir together the avocado oil, vinegar, parsley, garlic, chili, oregano, salt and pepper. Let stand 5–10 minutes (or up to 2 hours) so the flavours infuse.
  3. Smash & roast
    – Heat oven to 220 °C / 425 °F.
    – Transfer potatoes to a baking sheet; gently press each one with the bottom of a glass or masher until it cracks and flattens.
    – Season with salt and pepper, then mist (or drizzle) generously with avocado oil.
    – Roast 25–40 minutes, turning once, until edges are deep golden and crispy.
  4. Chickpea dip
    – Blitz chickpeas, avocado mayo, lemon juice, salt and pepper in a food processor until smooth and creamy. Adjust seasoning or lemon to taste.
  5. Toss with chimichurri
    – Place the hot smashed potatoes in a large bowl and pour over 3 Tbsp of the chimichurri. Gently toss so every potato is lightly coated.
  6. Serve
    – Spread the chickpea dip on a serving platter. Pile on the chimichurri-tossed potatoes and drizzle generously with the remaining chimichurri. Serve warm or at room temperature.

Nutrition

Calories: 566kcalCarbohydrates: 63gProtein: 14gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 2mgSodium: 111mgPotassium: 1193mgFiber: 12gSugar: 7gVitamin A: 778IUVitamin C: 65mgCalcium: 96mgIron: 5mg

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