Appetizer for 4

Crispy Smashed Potatoes with fresh herbs (cilantro

Name: Crispy Smashed Potatoes with fresh herbs (cilantro
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp oil; 1/2 tsp coarse salt; 1/2 tsp freshly ground black pepper; 1 cup packed parsley or one bunch parsley leaves and tender stems; 1/4 cup basil packed or use cilantro; 4 cloves raw garlic; 2 tbsp extra virgin olive oil; 1 lime; 1 tsp vinegar; 1/4 tsp each salt and black pepper; 2 tbsp or more avocado for creamyness optional

Tender baby potatoes are smashed, roasted until crisp, and served with a fresh parsley, basil, garlic, and lime sauce.

Typical price

$2.25for 4 servings

$0.56 per serving$2.25 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Crispy Smashed Potatoes with fresh herbs (cilantro

Photo: veganricha.com

55 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Kid-friendly Budget Appetizers Snacks Thanksgiving on a budget

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.75	$0.93Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Lemons and limes$0.60 each typical	1	$0.60Typical price
Total for the servings shown		$2.25

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperVinegar

Not included in the cost.

Ingredients

1 tbsp oil
1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 cup packed parsley or one bunch parsley leaves and tender stems
1/4 cup basil packed or use cilantro
4 cloves raw garlic
2 tbsp extra virgin olive oil
1 lime
1 tsp vinegar
1/4 tsp each salt and black pepper
2 tbsp or more avocado for creamyness optional

Steps

Boil the potatoes in salted water for 15 minutes, until easily pierced.
Heat the oven to 425 F and line a large baking sheet with oil.
Drain and arrange the potatoes on the sheet, then gently smash each one.
Brush the potatoes with oil, salt, and pepper, then roast for 25 minutes until crisp.
Blend the parsley, basil, garlic, lime juice, vinegar, salt, pepper, and olive oil with 2 tablespoons water.
Serve the hot potatoes with the chimichurri.