Golden, fluffy, and crispy new potatoes topped with a tangy, slightly spicy parsley dressing from Argentina called chimichurri. Perfect as a side dish for any meal.
1: 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.
2: Transfer the potatoes to a baking tray then smash with a potato masher and leave to cool.
3: Preheat the oven to 200°C fan / 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.
4: 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.
5: Remove the potatoes from the oven and drizzle the chimichurri all over. Enjoy!
