1kg Maris Piper potatoes, cut into new potato sized chunks (do not peel)
olive oil salt and black pepper
For the Chimichurri
100ml olive oil
2 tbsp red wine vinegar
large bunch of flat-leaf parsley, leaves finely chopped
2 garlic cloves, finely chopped
2 small red chillies or 1 medium red chilli, deseeded and finely chopped or ¼ tsp red pepper flakes
¾ tsp dried oregano
1 tsp flaky salt
Method
First, make the chimichurri. Mix all the chimichurri ingredients together in a bowl, then leave the sauce to sit while you make the potatoes (chimichurri gets better with time, so, if you can, make this the night before - or even a couple of hours before you need it - it will be amazing, as it will have released all the flavours).
Get your potatoes into a saucepan of heavily salted, cold water. Place the pan over a high heat and bring the water to the boil. Reduce the heat and leave on a gentle boil for 5-10 minutes, until the potatoes fall off the tip of a knife.
Drain in a colander. Place the colander over the pan on the turned-off hob and leave to steam-dry with a tea towel over the top for 5-10 minutes.
Meanwhile, heat the oven to 200°C.
On a large baking tray, space out the potatoes and use the bottom of a jar or tin to press down and crush them so they have lots of edges to go crispy.
Drizzle with olive oil and season well with salt and pepper.
Roast the potatoes for 30-40 minutes, until crispy and golden, then flip them over. Spread over some of the chimichurri and return the tray to the oven for 10-15 minutes, until you can smell that fragrant sauce and the spuds are crunchy to look at.
When the potatoes come out of the oven, serve with the remaining chimichurri (drizzled over the top is good, or in a saucy pool).