Vegan Chimichurri Smashed Spuds with Garlicky Yogurt

The ultimate comfort food, crispy, gnarled, tender potatoes make for the perfect carb rich base for tangy green chimichurri and creamy garlic yogurt. One to grace the centre of any table, leave it for everyone to dive in, cutlery isn’t required, just scoop, chat and relax as the blanket of night draws over the retreating light of day…

You can watch the recipe video here

Sharing plates bring such joy to the table, be it with family, friends or both, nothing beats the hum of chatter and the clink of cutlery as everyone dives in and helps themselves..

The smashed spuds work as the perfect base for any toppings, why not spice them and use in a layered chaat or even replace nachos and add pico de gallo and refried beans for a mexican feast?

chimichurri, air fryer recipes, vegan recipes, vegan air fryer, healthy meals, chips, fries, loaded fries, party food, sharing plate, smashed potatoes

Yield: 4

Author: Suze Morrison

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Air Fryer Vegan Chimichurri Smashed Spuds with Garlicky Yogurt

Prep time: 20 MinTotal time: 20 Min

The ultimate comfort food, crispy, gnarled, tender potatoes make for the perfect carb rich base for tangy green chimichurri and creamy garlic yogurt. One to grace the centre of any table, leave it for everyone to dive in, cutlery isn’t required, just scoop, chat and relax as the blanket of night draws over the retreating light of day…

Ingredients

For the Potatoes

• 350g New Potatoes, scrubbed clean
• 2tbsp Olive Oil
• 1tsp Onion Powder
• Pinch Sea Salt Flakes
• A Few Grinds Black Pepper
• 150g Green Beans, blanched
• Cress & Parsley to serve

For the Chimichurri

• 50g Flat Leaf Parsley
• 4 Cloves Garlic, Peeled & Roughly Chopped
• 1 Shallot, Peeled & Roughly Chopped
• 1 tbsp Capers
• 1 Green Chilli, seeds scraped, roughly chopped
• 1 Sprig Oregano, leaves removed
• 5tbsp Red Wine Vinegar
• 50ml Extra Virgin Olive Oil

For the Garlicky Yogurt

• 100g Greek Yogurt (or vegan yogurt)
• 2 Cloves Garlic, crushed

Instructions

1. Begin with the chimichurri. Add all the ingredients to a pestle and mortar or food processor and pound to a chunky paste, taste and adjust the seasoning to your liking, it should be tangy but rounded. Set aside for the flavours to develop.
2. Combine the ingredients for the yogurt in a bowl, set aside.
3. Add the potatoes to your air fryer and set on the bake function, bake for 25-30 minutes or until just tender. Remove and pop on a baking tray.
4. Using the base of a glass or mug, crush the potatoes so that some of the flesh spills out of the skin and they are flattened. Drizzle with the olive oil, sprinkle with the onion powder and pop in the air fryer on the air fry function for 8-10 minutes.
5. Once crisp, remove from the air fryer and tumble onto a serving plate. Sprinkle with salt, spoon over the yogurt and drizzle with some chimichurri, any extra can be served in a bowl for dunking. Garnish with parsley and cress and serve immediately.

https://gourmetglow.co.uk/recipes/vegan-chimichurri-smashed-spuds

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