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Crispy Smashed Potatoes with Malt Chimichurri

A vibrant malt chimichurri sauce brings a fresh twist to crispy roasted potatoes, creating an easy side dish that’s packed with herb flavour and perfect for sharing.

Makes :

3 - 4 side serves

Difficulty:

Easy

Preparation Time: 

10 minutes + (50 minutes cook time)

Ingredients

Crispy Smashed Potatoes

  • 500g baby potatoes

  • 2 tbsp olive oil

  • Salt & pepper, to season

  • 1 tbsp Saunders’ Malt Extract, for drizzling


Malt Chimichurri

  • ½ cup fresh parsley, finely chopped

  • 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)

  • 2 garlic cloves, minced

  • 1 small red chilli, finely diced (optional)

  • 2 tbsp red wine vinegar

  • ⅓ cup extra virgin olive oil

  • 1 tbsp Saunders’ Malt Extract

  • ½ tsp salt

  • ¼ tsp cracked black pepper

Method

  1. Preheat the oven to 200°C (180°C fan forced).

  2. Place the baby potatoes in a saucepan of salted water and boil for 20 minutes, or until fork tender.

  3. Drain well and transfer to a lined baking tray.

  4. Using the base of a sturdy glass or cup, gently press down on each potato until slightly flattened.

  5. Drizzle with olive oil and season generously with salt and pepper.

  6. Bake for 30–40 minutes, or until golden brown and crispy around the edges.

  7. Meanwhile, make the malt chimichurri by combining the parsley, oregano, garlic, chilli (if using), red wine vinegar, olive oil, malt extract, salt and pepper in a bowl. Stir until well combined.

  8. Remove the potatoes from the oven and immediately drizzle with the Saunders' Malt Extract while they're hot.

  9. Serve with the malt chimichurri on the side for dipping, or spoon over the potatoes before serving.

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