Crispy smashed potatoes topped with chimichurri sauce, served on a platter with creamy hummus dip.

Smashed Chimichurri Potatoes with Hummus Dip

Print Recipe
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Appliance

Combi Steam oven

Equipment

  • 1 Universal pan
  • Baking paper
  • 1 Small bowl
  • 1 Large perforated steam container
  • Glass or Potato masher
  • Food processor or blender
  • 1 Large bowl
  • 1 Serving platter

Ingredients

Chimichurri

  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 bunch parsley
  • 1-2 small red chillis
  • ½ tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper

Potatoes

  • 750 g baby potatoes
  • oil spray
  • salt
  • black pepper

Chickpea Dip

  • 400 g chickpeas canned
  • 3 tbsp kewpi mayo
  • salt
  • pepper
  • 2 tbsp lemon juice

Instructions

Before you start

  1. Preheat the Combi Steam oven to 100 °C steam. Line a universal pan with baking paper.

Make Chimichurri

  1. Finely chop 1 bunch parsley. Finely slice and deseed 1-2 small red chillis In a small bowl, combine parsley, chilli, ½ cup olive oil, 2 tbsp red wine vinegar, ½ tsp oregano, 1 tsp salt and ½ tsp black pepper. Set aside.

Steam

  1. Add 750 g baby potatoes to a large perforated steam container. Place in the preheated Combi Steam oven for 20 minutes. Remove from the combi steam oven and stand for 10 minutes. Adjust the Combi Steam function to fan forced and preheat to 220 °C.

Roast

  1. Transfer the potatoes to the prepared universal pan, gently press each one with the bottom of a glass or masher until it cracks and flattens. Season with salt and black pepper, then spray generously with oil spray. Place in the preheated Combi Steam oven on shelf level 1 in a compact model or shelf level 2 in a full-size oven. Roast 25–40 minutes, turning once, until edges are deep golden and crispy.

Chickpea Dip

  1. Blend 400 g chickpeas and 3 tbsp kewpi mayo until smooth. Add salt, pepper and lemon juice to taste.

To serve

  1. Place the hot smashed potatoes in a large bowl and add 3 Tbsp of the chimichurri. Gently toss so every potato is lightly coated. Spread the chickpea dip on a serving platter. Pile on the chimichurri-tossed potatoes and drizzle generously with the remaining chimichurri. Serve warm or at room temperature.

Nutrition

Calories: 498kcal | Carbohydrates: 49g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Sodium: 1184mg | Potassium: 1063mg | Fiber: 9g | Sugar: 2g | Calcium: 85mg | Iron: 4mg

Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.

Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.

This site uses cookies 🍪 sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our Privacy Policy.

SIGN UP TO OUR NEWSLETTER!

Recipes Bites

Sign up for the most appetising newsletter in town!

Get ready for a taste of delicious free recipes, competitions, kitchen tips and tricks and more emailed straight to your inbox!

You’ll receive an email confirmation right away.