≡   Categories
Chimichurri Hasselback Potatoes

4 whole Large Baking Potatoes, Thoroughly Washed And Dried
4 Tablespoons Olive Oil
1/2 cups Olive Oil
13 cups Flat Leafed Parsley, Finely Chopped
1/2 cups Cilantro, Finely Chopped
4 cloves Garlic, Mashed
1/2 whole Fresh Lime, Juiced
4 Tablespoons Red Wine Vinegar
1 Tablespoon Fresh Or Pickled Jalapeno, Minced
1 teaspoon Kosher Salt


Preheat oven to 425 degrees F. Slice each potato at 1/4-inch intervals, 3/4 of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potato with 1 tablespoon olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout. Top each potato generously with the chimichurri. For the chimichurri: Combine ingredients in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop. Serve with any type of protein or vegetable. Leftovers can be stored in a covered container in the refrigerator for 23 days.

Source: tastykitchen.com