Crispy Vegan Smashed Potatoes with Chimichurri

veganricha.com

Danetta's WFPB

subheading: For the potatoes:

1.5 lb baby potatoes , yukon gold or white or mix, see notes for regular size potatoes

1 tbsp oil , olive oil or organic safflower or melted vegan butter

½ tsp ( 0.5 tsp) coarse salt

½ tsp ( 0.5 tsp) freshly ground black pepper

subheading: For the chimichurri:

1 cup ( 60 g) packed parsley or one bunch parsley leaves and tender stems, chopped

¼ cup ( 4 g) basil packed or use cilantro

4 cloves ( 6 cloves) of raw garlic

2 tbsp extra virgin olive oil

juice of 1 lime

1 tsp vinegar, apple cider or balsamic or red wine vinegar

¼ tsp ( 0.25 tsp) each salt and black pepper

2 tbsp or more avocado for creamyness optional

Directions at veganricha.com

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