Crispy smashed potatoes with chimichurri and Urfa from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 176) by Eden Grinshpan

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Notes about this recipe

  • averythingcooks on May 20, 2025

    I completely echo Soulkitchenjen's comment - this is lovely. I used both Thai & Genovese basil + dill & parsley in the chimichurri and we loved the fruity heat from the Urfa pepper flakes. We both agree....make this again!

  • Soulkitchenjen on August 02, 2024

    This was sooooo good and so easy. Bright and fresh and crispy and indulgent. It’s perfect

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