Ingredients:
1½ pounds red potatoes
1 tablespoon olive oil
¼ teaspoon sea salt

Chimichurri Sauce:
2 cups lightly packed parsley leaves
¼ cup each: lightly packed fresh parsley and cilantro leaves
4 cloves garlic
½ cup olive oil
6 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1 teaspoon sea salt

Directions:

  1. Preheat oven to 400 degrees. Toss potatoes with oil and salt and place in a single layer on a baking sheet.
  2. Bake for 30-40 minutes or until tender when gently squeezed and skin is crisp.
  3. While potatoes are cooking, prepare the chimichurri sauce by finely chopping herbs and garlic in a food processor or blender. Add remaining ingredients and pulse on and off until mixed.
  4. Place potatoes on a platter and serve with chimichurri sauce.