Chimichurri Smashed Potatoes

Crispy baby yellow potatoes smashed and topped with a zippy and herbaceous homemade chimichurri sauce.



Ingredients
Potatoes:
12 baby potatoes (1 ½ pound)
1 tablespoon grapeseed oil
Salt and pepper
Chimichurri Sauce:
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
¼ cup red wine vinegar
4 cloves garlic, minced
1 tablespoon hemp hearts (optional)
½ teaspoon crushed red pepper (reduce or omit for mild flavor)
Salt and pepper
½ cup extra virgin olive oil

Instructions
Prepare the potatoes:
Boil potatoes in a large stockpot 30 minutes, or until easily pierced with a fork. While the potatoes are boiling, preheat oven to 450 degrees Fahrenheit and prepare a baking sheet.

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