SMASHED POTATOES WITH PARSLEY KALE CHIMICHURRI SAUCE

Recipe by the Leek and the Carrot

You could serve this sauce on or with just about anything, and that is a good thing because this recipe will make more than you need for just the potatoes. The sauce would be lovely on tacos, rice bowls, grilled meats, or even a sauce for pasta as well as a dip for veggies or chips. It even freezes well if you want to freeze half before you add the yogurt and mayo, and save for the cooler months when you are craving fresh herbs.

Takes 1 hour

Serves 4-6

Ingredients:

3 pounds small potatoes

1 cup packed parsley leaves

1 cup packed kale leaves (stems removed)

2 serrano peppers

2 garlic cloves

1/4 cup pepitas

1 1/2 teaspoons salt, divided

1/4 cup fresh lime or lemon juice

2 tablespoons water

1/2 cup + 3 tablespoons olive oil

2 tablespoons whole fat Greek yogurt

2 tablespoons mayonnaise

Directions:

1. Fill a large stockpot with water and bring to a boil. Add potatoes and boil for 20 minutes. Remove to a towel with a slotted spoon and cover to allow to steam for a moment. 

2. While the potatoes boil, prepare your chimichurri. Combine parsley, kale, serranos, garlic, pepitas and 1 teaspoon salt in a food processor. Process until finely chopped. Add lime or lemon juice along with water and process again until smooth. 

3. Remove to a small bowl, and stir in 1/2 cup olive oil. Remove half of the mixture to a small container and reserve in the fridge for another use. You can also freeze. Add yogurt and mayonnaise to the half of the chimichurri sauce you will be using tonight. Stir until smooth. 

4. Preheat your oven to 425 degrees. 

5. Prepare two baking sheets by drizzling each with one tablespoon of olive oil. Add potatoes to the pans and gently smash with a glass or other flat object. Drizzle remaining tablespoon olive oil between the two pans. Sprinkle with remaining 1/2 teaspoon salt. Roast for 15 minutes, flip and roast for 15 minutes more. Serve smashed potatoes with sauce.