• Heat the oven to 400 degrees.
• Place the potatoes in a large saucepan and fill with enough water to cover the potatoes. Place on the stovetop. Bring the potatoes to a boil and cook until the potatoes are easily pierced with a fork, about 20-25 minutes.
• Meanwhile, in a large bowl, combine the olive oil and salt. Set aside.
• Strain the cooked potatoes from the water. Place the potatoes in the olive oil mixture mixture. Toss and stir to coat the potatoes.
• With a slotted spoon, place the potatoes on a rimmed baking sheet (for easy clean-up line the baking sheet with foil).
• With the back of a spatula, or a large spoon, press down on the center of the potatoes until they are “smashed.” Continue to do this with every potato.
• Drizzle the any leftover oil and salt mixture on top of the potatoes.
• Place in the oven and roast for 15-20 minutes, or until the tops are slightly crispy. Drizzle the chimichurri onto the potatoes. Serve immediately.

for the chimichurri

• Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated.
• Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.