Ingredients

The following ingredients have 4 Servings
  • 1.5 lb baby potatoes (, yukon gold or white or mix, see notes for regular size potatoes )
  • 1 tbsp oil (, olive oil or organic safflower or melted vegan butter)
  • 1/2 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup packed parsley or one bunch parsley leaves and tender stems, chopped
  • 1/4 cup basil packed or use cilantro
  • 4 cloves of raw garlic
  • 2 tbsp extra virgin olive oil
  • juice of 1 lime
  • 1 tsp vinegar, apple cider or balsamic or red wine vinegar
  • 1/4 tsp each salt and black pepper
  • 2 tbsp or more avocado for creamyness optional

Instruction

  • Cook the potatoes: Add to a pressure cooker with enough water to cover the potatoes. Close the lid and pressure cook for 6 mins, let the pressure release naturally.Saucepan: Add potatoes and tap water(about an inch over the potatoes) to a saucepan. Bring to a boil over medium heat. Continue to cook for 25 mins or until tender. 
  • Drain the potatoes for 5 mins. Brush oil on baking sheet, place potatoes and press with fork or potato masher to flatten to about 1/4 inch thick.
  • Brush oil on the potatoes. Sprinkle salt and pepper generously. (you can also add minced garlic and herbs). Bake at 400 deg F (205 C) for 25 to 30 mins.
  • Meanwhile process the chimichurri ingredients in a food processor or blender with a few tbsp of water until coarsely blended. Taste and adjust flavor with salt, lime. 
  • Take the potatoes off the baking dish and serve hot, dressed with chimichurri.To make ahead: Boil the potatoes, flatten, cool and refrigerate for upto 3 days. Make the chimichurri and refrigerate in a closed container for upto 3 days