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Par-boil the potatoes– Bring a saucepan of well-salted water to the boil. Add potatoes; cook 12–15 minutes until just tender. Drain and let them steam-dry briefly.
Chimichurri– Stir together the avocado oil, vinegar, parsley, garlic, chili, oregano, salt and pepper. Let stand 5–10 minutes (or up to 2 hours) so the flavours infuse.
Smash & roast– Heat oven to 220 °C / 425 °F.– Transfer potatoes to a baking sheet; gently press each one with the bottom of a glass or masher until it cracks and flattens.– Season with salt and pepper, then mist (or drizzle) generously with avocado oil.– Roast 25–40 minutes, turning once, until edges are deep golden and crispy.
Chickpea dip– Blitz chickpeas, avocado mayo, lemon juice, salt and pepper in a food processor until smooth and creamy. Adjust seasoning or lemon to taste.
Toss with chimichurri– Place the hot smashed potatoes in a large bowl and pour over 3 Tbsp of the chimichurri. Gently toss so every potato is lightly coated.
Serve– Spread the chickpea dip on a serving platter. Pile on the chimichurri-tossed potatoes and drizzle generously with the remaining chimichurri. Serve warm or at room temperature.