Sides, Vegan


Cooking method:

  • Prep Time: 5 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people


A potato dish packed with flavour; you can have this recipe on the go whilst you prepare your other dishes like my walnut pesto grilled tofu.

Recipe tags


  • 1kg newor jersey royal potatoes
  • 50ml extra virgin olive oil
  • 3 garlic cloves(crushed)
  • 1 red chilli (diced)
  • Generous pinch of salt
  • 30g fresh parsley
  • 2 tsp dried oregano
  • 1 white onion (diced)
  • Pinch of pepper
  • 10ml white wine vinegar

Cooking mode

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  • Step 1

    Begin by placing the potatoes into a saucepan of water and placing it onto a medium heat on the hob. Preheat the oven to 180c.

  • Step 2

    Boil the potatoes for 15 minutes or until soft before draining. Scatter them onto a baking tray and carefully smash. The bottom of a glass works well to smash them.

  • Step 3

    Drizzle them with some oil of choice and season with salt. Place in the oven to roast for 25 minutes.

  • Step 4

    Whilst the potatoes are roasting make the chimichurri by placing the olive oil, crushed garlic, 1/2 of the diced red chilli, salt, fresh parsley, oregano, 1/2 of the diced white onion, pepper, and white wine vinegar into your ninja blender. Blend until combined.

  • Step 5

    Empty the mixture into a bowl and combine with the remaining red chilli and diced onion.

  • Step 6

    Serve the chimichurri on top of the smashed potatoes and enjoy with some of your other favourite BBQ dishes.