Oven Crisp Potatoes with Chimichurri

• Potatoes:
• 1 lb yukon gold potatoes, washed and cut into irregular large 1 ½ inch chunks
• 1 tsp baking soda
• 4 Tbsp olive oil
• 1 tsp salt
• ½ t black pepper
• Chimichurri Sauce:
• 1 bunch fresh parsley
• ½ cup chives
• 3 cloves garlic
• ½ cup olive oil
• Zest and juice of ½ lemon
• 2 Tbsp red wine vinegar
• 1 Tbsp fresh oregano
• ½ tsp cumin
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Preheat oven to 400 degrees F. Bring large pot of water to a boil with baking soda. Add potatoes and boil 10-15 minutes or until potatoes are fork tender. Drain and return to warm, dry pot so potatoes can dry completely. Toss potatoes in olive oil, salt and pepper.

Place potatoes on a Naturals aluminum rimmed baking pan in an even layer, leaving plenty of space between each potato. Roast for 20 minutes, then flip and cook another 30-35 minutes until golden brown, crisp exteriors are achieved.

For Chimichurri sauce, blend all ingredients in a food processor until smooth. Add more olive oil if too thick. Serve immediately with potatoes.