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https://www.southernturk.versust.com/recipe/argentinian-chimichurri-potato-smash
Printed September 2, 2026

Dorm Room Feast

Argentinian Chimichurri Potato Smash

Name: Argentinian Chimichurri Potato Smash
Ingredients: 1 large russet potato; 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried); 1 tablespoon fresh cilantro, chopped (or 1 teaspoon dried); 1 clove garlic, minced (or 1/4 teaspoon garlic powder); 1 tablespoon red wine vinegar or lemon juice; 1/4 teaspoon red pepper flakes; 1/4 teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons crumbled feta or cotija cheese (optional)

Herbaceous, garlicky South American magic meets the humble microwave potato. This is carb-loading with a passport.

1 min Full Chaos 10 ingredients

Ingredients

1 large russet potato
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 tablespoon fresh cilantro, chopped (or 1 teaspoon dried)
1 clove garlic, minced (or 1/4 teaspoon garlic powder)
1 tablespoon red wine vinegar or lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons crumbled feta or cotija cheese (optional)

Preparation

Chimichurri is Argentina's gift to grilled meats, but who says it can't elevate a microwaved potato into something transcendent? This recipe proves that dorm room cooking can have serious swagger.

Building Your Smash:

Scrub the potato and poke it 6-8 times with a fork. Microwave on high for 5-7 minutes, turning halfway, until completely tender.
While it cooks, mix olive oil, parsley, cilantro, garlic, vinegar, red pepper flakes, oregano, salt, and pepper in your mug.
When the potato is done (use a fork to check—it should slide in easily), let it cool for 1 minute.
Slice the potato in half lengthwise and place both halves cut-side up in your mug.
Use a fork to smash the potato flesh roughly, creating lots of craggy surfaces.
Pour the chimichurri all over, letting it seep into every crack and crevice.
Top with cheese if using, and microwave for another 30 seconds to warm everything through.

Each bite delivers that classic chimichurri punch—bright, herby, and impossibly fresh. The potato becomes a vehicle for the sauce, and suddenly you're not eating dorm food; you're dining in Buenos Aires.

Dorm Room Feast

Argentinian Chimichurri Potato Smash

July 12, 2026 1 min read Full Chaos 10 ingredients

Herbaceous, garlicky South American magic meets the humble microwave potato. This is carb-loading with a passport.

Ingredients

0/10 ready

1 large russet potato
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 tablespoon fresh cilantro, chopped (or 1 teaspoon dried)
1 clove garlic, minced (or 1/4 teaspoon garlic powder)
1 tablespoon red wine vinegar or lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons crumbled feta or cotija cheese (optional)

The Story & Steps

Chimichurri is Argentina's gift to grilled meats, but who says it can't elevate a microwaved potato into something transcendent? This recipe proves that dorm room cooking can have serious swagger.

Building Your Smash:

Scrub the potato and poke it 6-8 times with a fork. Microwave on high for 5-7 minutes, turning halfway, until completely tender.
While it cooks, mix olive oil, parsley, cilantro, garlic, vinegar, red pepper flakes, oregano, salt, and pepper in your mug.
When the potato is done (use a fork to check—it should slide in easily), let it cool for 1 minute.
Slice the potato in half lengthwise and place both halves cut-side up in your mug.
Use a fork to smash the potato flesh roughly, creating lots of craggy surfaces.
Pour the chimichurri all over, letting it seep into every crack and crevice.
Top with cheese if using, and microwave for another 30 seconds to warm everything through.

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