Crispy Chili Smashed Potatoes with Avocado Chimichurri

• For the smashed potatoes:
• 1.5 lbs. baby potatoes
• 1½ tsp chili powder
• ¾ tsp salt
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 Tbsp avocado oil (or olive oil)
• For the avocado chimichurri:
• 1 small avocado
• ½ cup cilantro, roughly chopped
• ¼ cup parsley, roughly chopped
• 2-3 garlic cloves
• ½ tsp salt
• 2 Tbsp red wine vinegar
• 2 Tbsp lime juice
• ¼ tsp red pepper flakes
• 2-3 Tbsp olive oil (depending on the consistency you want)

Black pepper, to taste

To make the avocado chimichurri:

1. Add your sauce ingredients to a food processor or blender and blend until smooth. Keep your sauce stored in the fridge while you prepare your potatoes.
2. To make the smashed potatoes:
3. Place your potatoes in a large pot and fill it with enough water to cover the potatoes. Then cover the pot and bring it to a boil. Boil your potatoes for 20-25 minutes or until they pierce easily with a knife. Once done, drain your potatoes and let them cool slightly.
4. While the potatoes are boiling, preheat your oven to 425 degrees and spray a large baking pan with cooking spray. Then mix your spices together and set them aside.
5. Once the potatoes are cool, add them to a bowl and toss them in your oil and half your spice mix.
6. Then pour your potatoes onto your prepared baking pan and take a heavy flat-bottom glass (or potato masher) and smash each potato to about a ½ inch thick. (The thinner the potatoes = the crispier they'll be.)
7. Then give the tops of your potatoes a quick spray of cooking spray (or lightly brush them with oil) and sprinkle the rest of your seasoning evenly over each smashed potato.
8. Place your potatoes in the oven and roast for 25-30 minutes or until crispy.
9. Serve immediately with your avocado chimichurri and enjoy!