We use extra virgin olive oil in the chimichurri, which makes the dressing slightly lighter and has a stronger olive flavour.
Taste the chimichurri dressing as you go and the ingredients to your taste. Add more chilli if you like it hot or less vinegar if you prefer it less tangy.
Make sure you use a large baking tray so you’ve got enough space to smash the potatoes.
Add the potatoes to a pan of cold water. Bring the water to the boil then cook the potatoes for 15- 20 minutes or until the potatoes are soft. Transfer the potatoes to a baking tray then smash with a potato masher and leave to cool.
Preheat the oven to 200°C / 430°F. Season the potatoes with generous pinches of salt and pepper and drizzle with olive oil, then roast for 30 - 40 minutes or until golden and crispy.
Meanwhile, to prepare the chimichurri, add the parsley, garlic, red chilli, shallot, dried oregano, red wine vinegar and large pinches of salt and pepper to a mixing bowl, along with 6 tbsp of olive oil. Stir to combine.
Remove the potatoes from the oven and drizzle the chimichurri all over. So delicious!
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1.2kg / 42.3oz new potatoes