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This crispy mashed potatoes recipe has become a TikTok hit

Crispy Roasted Potatoes with Creamy Chimichurri Sauce

Active time:45 minutes

Total time:55 minutes plus 2 hours to soak the cashews

Portion:4

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Active time:45 minutes

Total time:55 minutes plus 2 hours to soak the cashews

Portion:4

I was bombing TikTok. I tried to shoot videos in English and Spanish. I’ve created travel vlogs, restaurant guides, and various recipes. But none of them resonated—until it finally cracked the code and went viral, including one of my favorite recipes: crispy mashed potatoes.

In recent years, sharing healthy recipes on Instagram has become my passion. I loved the idea of ​​making a meal in my own kitchen and making a video that will inspire other cooks to try it too.

So I spent countless hours trying to understand TikTok’s “for you” page – where the algorithm spits out a never-ending stream of addictive content. I immersed myself in the world of a soft-spoken beekeeper. A mother cooking for her 12 children. A real mermaid.

I learned that the practice is not just about jokes and dancing. Some of the most fascinating TikTokers offer a window into their daily lives. Working at the South Pole or as a switchman is what seems commonplace to them. – it could be fascinating to the rest of us.

How to make crispy golden potatoes every time

I work as an editor at Rio de Janeiro-based The Washington Post and soon realized that TikTok is location-based, which means my videos are going to a Brazilian audience. I decided to give Portuguese recipes a chance to show how I use avocado as a savory filling for tapioca, a Brazilian pancake. I explained that Americans tend to eat it with salt, not sugar, as it is usually served here. Views were amassed and reached nearly 700,000. I uploaded a video of my typical breakfast – literally just a banana smoothie: 1.4 million views. Tomato soup. Oat. More smoothies.

All these recipes went viral.

Most of the commenters were polite, but some chuckled at how hard I had to pronounce the word “peanut” in Portuguese. Others were surprised to see a “gringa” eating nothing but a burger and fries. Before long, my “for you” page was filled with videos of Brazilians in the United States showing some of the food consumed there, drawing jokes about boxed mac ‘n’ cheeses, frozen Trader Joe’s dinners, and – overwhelmingly – lack thereof. beans and rice.

No wonder so many people are surprised that I cook. These videos did not show the whole picture.

I absolutely refused to make french fries. Instead, I shared a video of me making crispy mashed potatoes to show you how I cook potatoes. I boiled and pressed baby potatoes and roasted them with olive oil, salt and pepper until they were crispy and golden. I finished them off with a pinch of garlic powder and served them with a homemade sauce, not ketchup.

Within hours of posting the recipe, the video garnered tens of thousands of views and subsequently reached 1.6 million. Months later, I’m still getting tagged as people re-share the video on TikTok and Instagram – more than any other recipe I’ve shared.

I rarely see comments anymore about how weird it is to see a gringa eat nothing but french fries and processed foods. My next goal is to figure out exactly how to say “peanut”.

Crispy Roasted Potatoes with Creamy Chimichurri Sauce

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These twice-cooked potatoes can be served as a side dish on their own, but their crispy edges just beg for a dip. This chimichurri-inspired sauce is perfect for those who love the flavors of the traditional recipe, but want to avoid the copious amounts of oil that many reviews find. If you can find fresh thyme, try using it instead of the more readily available dried version for a brighter result. Pair the potatoes and gravy with an omelet or grilled fish or chicken and a simple mixed greens salad to complete the meal.

Make Ahead: Cashews need to be soaked for at least 2 hours and up to overnight before making the sauce.

Storage Notes: Potatoes are best eaten right away. Refrigerate the sauce for up to 3 days.

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  • 1/2 teaspoon fine salt, divided and more to taste
  • 1 pound baby potatoes, cleaned
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon garlic powder
  • 1/4 cup raw unsalted cashews, soaked in hot water for 2 hours and overnight, rinsed and drained
  • 1/4 cup filtered room temperature water
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon of extra virgin olive oil
  • 1 large or 2 small cloves of garlic
  • 1/4 teaspoon fine salt or more to taste
  • One (3-inch) piece green onion, white and light green parts only
  • 1 cup chopped fresh flat-leaf parsley (leaves and soft stems), divided
  • 1 teaspoon dried thyme (see head note)
  • 1/2 teaspoon finely chopped red or green chile peppers, such as jalapeño, Fresno, or aji rojo (ribs and seeds removed for less heat), or more to taste

Make the potatoes: Place a rack in the middle of the oven and heat to 450 degrees. Line a large rimmed baking sheet with parchment paper and set aside.

Put water in a medium saucepan and bring to a boil over high heat. Season with salt and add the potatoes. Reduce the heat to medium and simmer for 15 to 20 minutes, until the potatoes are tender. Remove from heat and drain potatoes thoroughly to remove as much water as possible.

Arrange the potatoes on the tray you prepared and flatten the potatoes using the bottom of a glass of water so that you do not touch the hot potatoes with your hands. (It’s okay if some pieces break; these will be the crispiest.) Drizzle with 1 tablespoon olive oil and season to taste with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Flip the other side and season with the remaining olive oil, salt and pepper. Roast for 15 minutes, turn, and then continue roasting for another 5 to 10 minutes or until the potatoes are crispy and golden brown.

Make the dressing: While the potatoes are roasting, blend the cashews, water, vinegar, olive oil, garlic, salt, scallions, and 1/2 cup parsley in a blender. Blend for about 30 seconds until creamy. Finely chop the remaining parsley and mix the sauce with the thyme and chile. Taste and season with more salt and/or chile as needed; you should get a generous 1/2 cup of sauce. Transfer the sauce to a small jar or sealed bottle and refrigerate until needed.

Remove the potatoes from the oven and sprinkle with garlic powder. Serve with sauce on the side for dipping.

Per serving (4 ounces potatoes and 2 tablespoons gravy)

Calories: 268; Total Fat: 17 g; Saturated Fat: 3 g; Cholesterol: 0mg; Sodium: 461 mg; Carbohydrates: 26 g; Dietary Fiber: 4 g; Sugar: 2 g; Protein: 6 g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Potato recipe adapted from blogger Kathryne Taylor of Cookie and Kate. Sauce recipe from staff writer Emily Codik.

Tested by Hattie Ulan; email questions [email protected].

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