Crispy Roasted Potatoes With Creamy Chimichurri Sauce

Summary
Prep time	30 min (plus some soaking time)
Cook time	~45 min
Source	WashingtonPost.com
Yield / serves	4 servings
Rating	(unrated)

These twice-cooked potatoes can be served as a side dish on their own, but their crispy edges are just begging for a dip. This chimichurri-inspired sauce is perfect for those who love the traditional recipe’s flavors, but want to avoid the copious amounts of oil found in most renditions. To round out the meal, pair the potatoes and sauce with an omelet or grilled fish or chicken, and a simple salad of mixed greens.

Storage Notes: The potatoes are best eaten immediately. Refrigerate the sauce for up to 3 days.

Ingredients

For the potatoes

• 1/2 teaspoon fine salt, divided, plus more to taste
• 1 pound baby potatoes, scrubbed
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon garlic powder

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 filtered room-temperature water
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 large or 2 small cloves garlic
• 1/4 teaspoon fine salt, or more to taste
• One (3-inch) piece scallion, white and light green parts only
• 1 cup chopped fresh flat-leaf parsley (leaves and tender stems), divided
• 1 teaspoon dried oregano
• 1/2 teaspoon finely chopped red or green chile pepper, such as jalapeño, Fresno or aji rojo (ribs and seeds removed for less heat), or more to taste

Preparation

At least 2 hours ahead of time, soak the cashews in hot water to soften them.

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.

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.

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.

Make the sauce: While the potatoes roast, in a blender, combine the cashews, water, vinegar, olive oil, garlic, salt, scallion and 1/2 cup of the parsley. Blend until creamy, about 30 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.

Remove the potatoes from the oven and sprinkle with the garlic powder. Serve with the sauce on the side, for dipping.