‘The Vegan Dish I’ll Be Serving To Guests For The Rest Of The Year’

Andrew Bernard, creator of The Nard Dog Cooks, has developed a recipe for chimichurri smashed potatoes that is both easy to prepare and impressive enough for guests. The dish features crispy baby potatoes layered with a no-blender chimichurri and a high-protein chickpea dip. The herby chimichurri is made by hand, adding depth of flavor with parsley, cilantro, oregano, red pepper flakes, and more. Letting the mixture rest helps to develop the flavors even further.

The base of the dish consists of boiled baby potatoes that are smashed and roasted until crispy and fluffy. The potatoes are seasoned with Italian seasoning, garlic powder, salt, and pepper before being baked in the oven. While the potatoes cook, Bernard prepares a creamy chickpea dip using canned chickpeas, vegan mayo, Dijon mustard, lemon juice, and seasoning. The dish is assembled by spreading the dip on the bottom and topping with the roasted potatoes and chimichurri. This recipe is perfect for any occasion and is sure to impress both plant-based eaters and meat lovers alike.