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Crispy Smashed Potato Chimichurri Salad
Crispy Smashed Potato Chimichurri Salad
Cook time
Total time
Recipe type: Entree
Serves: 3 entrees
  • 3 ears of corn
  • kosher salt
  • black pepper
  • 1 lb baby waxy potatoes such as dutch potatoes or red potatoes
  • ½ bunch of cilantro with stems
  • ⅓ cup olive oil, plus some for drizzling
  • 2 tbsp red wine vinegar
  • 1 garlic clove, peeled
  • 1 shallot, peeled and halved
  • juice of 1 lime
  • 3 poblano peppers
  • 5 oz arugula
  • 1 cup cotija or queso fresco cheese, crumbled
  1. Preheat your oven to 425 F.
  2. Shuck the corn and place each ear in a medium size piece of aluminum foil large enough to wrap each ear. Drizzle with olive oil, sprinkle with salt and pepper and roll up in the foil, sealing the ends. Bake on a baking sheet for 20 minutes.
  3. Meanwhile, wash your potatoes. Put them in a medium pot and cover with water by a half inch. Bring the pot to a boil. Once boiling, set a timer for 15 minutes or until the potatoes are easily pierced with a fork. Drain and let them cool slightly.
  4. Drizzle a large baking sheet with olive oil. Using a flat surface such as the back of a large knife or a frying pan, smash each potato to about a ½ inch thickness. Put them on the baking sheet in a layer. Drizzle with olive oil and sprinkle with salt. Once corn is done, remove the corn and bake the potatoes on the center rack for 15 minutes. Flip them over and bake another 15 -20 minutes or until potatoes are crispy and browned on the outside.
  5. To make the chimichurri, in a food processor or blender, add your cilantro, vinegar, garlic, shallot and lime juice along with a couple pinches of salt. While the blender is running, drizzle in the ⅓ cup olive oil through the vent hole until you get a runny consistency. Set aside.
  6. Once your potatoes are cooked, mix them together with half the chimichurri in a large mixing bowl. Set aside.
  7. Preheat the broiler to high. Place your poblanos on a baking sheet and put them six inches from the top of the oven until blackened. Turn once and blacken the opposite side, watching carefully. These will cook fast.
  8. Slice the poblanos in half and remove the seeds. Thinly slice the peppers.
  9. Add arugula to a large salad bowl. Cut the corn off the cob and add this to the salad. Add the poblano slices, potatoes, and crumbled cotija. Drizzle on the remaining chimichurri and give the salad a toss. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/06/25/crispy-smashed-potato-chimichurri-salad/