Crispy Roasted Potatoes With Chimichurri Sauce

For the potatoes
1/2 teaspoon fine salt, divided
1 pound baby potatoes, scrubbed
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon freshly ground black pepper, divided

For the sauce
1/4 cup raw unsalted cashews, soaked in hot water for 2 hours and up to overnight, rinsed and drained
1/4 cup water
1 1/2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
1/4 teaspoon fine salt
1 cup chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1/2 teaspoon finely chopped jalapeño pepper (ribs and seeds removed)

Step 1
Make the sauce: In a blender, combine the cashews, water, vinegar, olive oil, garlic and salt. Blend until creamy, about 45 seconds. Add 1/2 cup of the parsley and blend for another 15 seconds. Finely mince the remaining parsley and stir into the sauce along with the oregano and chile. Taste, and season with more salt and/or chile if needed; you should have a generous 1/2 cup of sauce. Transfer the sauce to a small jar or covered bottle and refrigerate until needed.

Step 2
Make the potatoes: Position a rack in the middle of the oven and preheat to 450 degrees. Line a large, rimmed baking sheet with parchment paper and set aside.

Step 3
Bring a medium saucepan with water to a boil over high heat. Season with salt to taste and add the potatoes. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Remove from the heat and thoroughly drain the potatoes, to remove as much water as possible.

Step 4
Arrange the potatoes on the prepared sheet and, using the bottom of a water glass so you don’t touch the hot potatoes with your hands, flatten the potatoes. (It’s okay if some pieces break off; those will be the crispiest bits.) Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Flip and season the other side with the remaining olive oil, salt and black pepper. Roast for 15 minutes, flip and then continue roasting for an additional 5 to 10 minutes, or until the potatoes are crispy and golden.

Step 5
Remove the potatoes from the oven. Serve with the sauce on the side, for dipping.

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