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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.