Chimichurri Smashed Potatoes

Chimichurri Sauce

1. Combine all ingredients in a food processor or blender.

Potatoes

1. Pierce your potato of choice (I did small red potatoes) and microwave until they are soft, but still slightly crunchy. I did it for about 8 minutes.
2. Place on a baking sheet and smash them down with either a potato masher or the bottom of a glass. Drizzle with olive oil and some salt then bake for another 10-15 minutes at 425 degrees. They are done when they are golden brown on top.
3. Brush with the Chimichurri and serve! I made filet mignon skewers on the grill and my Greek pasta salad on the side (on the blog).