Author Notes: When I read Food52's column: "Jose Pizarro's Salt Crusted Potatoes with Cilantro Mojo" (http://food52.com/blog/6754-jose-pizarro-s-salt-crusted-potatoes-with-cilantro-mojo) , I was inspired to try these but I had a problem with the cilantro mojo. I'm ok with cilantro but it's not my favorite herb. Instead, I took baby redskins and paired them with a chimichurri dipping sauce. It was fantastic! Here I take it a step further and put that chimichurri right into the potato for a nice garlicky two bite potato. This one is for you garlic lovers and and your garlic loving friends! - inpatskitchen
Makes 20 two bite potatoes
- 2 cups chopped parsley
- 2 to 3 garlic cloves (or 4 if you're not timid!)
- 4 large fresh basil leaves
- 2 tablespoons white wine vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- Salt and pepper for seasoning the chimichurri
- 20 baby red or yellow potatoes (I actually found some labeled "2 biters")
- 1/4 cup sour cream
- Coarse sea salt for finishing
- Place the parsley, garlic, basil, red pepper flakes, vinegar and olive oil in a mini food processor or blender and process until almost smooth. You'll want a little texture though. Season to taste with salt and pepper and then refrigerate for a couple of hours to let the flavors marry.
- Meanwhile, simmer the potatoes in a pot of well salted water until they're fork tender, about 10 to 15 minutes. Drain and cool.
- When you're ready to assemble, test each potato for its ability to stand nice a nd straight. Do this by shaving off a small slice of the bottom of each potato that needs some help.
- Slice off the top of each potato with a sharp knife and then scoop out the potatoes with a small spoon or knife. (I used a round metal 1/4 teaspoon measuring spoon). Place what you've scooped out into a small mixing bowl and mash thoroughly. (You can also place some of the tops of the potatoes in the bowl)
- Stir in the sour cream and a 1/2 cup of the chimichurri and fill each potato with some of the mixture. Refrigerate until ready to serve. Just before serving garnish each potato with a grain or two of the coarse sea salt.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre