Ingredients

For the chimichurri:

• 2 cups flat leaf parsley, lightly packed
• 1/2 cup cilantro, lightly packed
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1/3 cup olive oil
• pinch of red pepper flakes
• 1/2 teaspoon sea salt
• fresh cracked pepper to taste

For the potatoes:

• 4-5 large russet potatoes
• olive oil for brushing
• salt to taste
• fresh cracked pepper to taste

Directions

For the chimichurri:

1. If you have a mortar and pestle, mash garlic, salt, pepper, and red pepper flakes together. Add parsley, cilantro, and oregano. Mash until herbs are broken down and have released their oils and smell amazing. Stir in oil and vinegar.
2. Alternatively use a food processor. Add all ingredients and pulse until a sauce consistency.
3. If possible, make this sauce the morning of/day before, so the flavours can party together for a while.

For the potatoes:

1. Preheat grill to medium/high.
2. Scrub potatoes and prick with a fork a couple of times. Put potatoes on a plate and microwave for 5 minutes. Allow to cool for 5-10 minutes.
3. Slice potatoes into 1/2 inch slices. Lay on a plate and brush with olive oil and sprinkle lightly with salt and pepper.
4. Place on the grill, oiled side down. Brush with olive oil and sprinkle lightly with salt and pepper.
5. Flip over after grill marks have appeared and the edges are a little crispy (about 5 minutes).
6. Take off the grill after about 5 minutes and transfer to a plate.
7. Drizzle with chimichurri sauce and serve immediately.
8. Enjoy!