Crispy Roasted Potatoes With Creamy Chimichurri Sauce

Step 1

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 2

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, removing as much water as possible.

Step 3

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 4

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.

Step 5

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