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Makes
20 two bite potatoes
Author Notes
When I read Food52's column: "Jose Pizarro's Salt Crusted Potatoes with Cilantro Mojo" (http://food52.com/blog...) , 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 your garlic loving friends! —inpatskitchen
Ingredients
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2 cups
chopped parsley
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2 to 3
garlic cloves
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4
large fresh basil leaves
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2 tablespoons
white wine vinegar
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1/4 teaspoon
crushed red pepper flakes
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1/2 cup
extra virgin olive oil
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Salt and pepper for seasoning the chimichurri
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20
baby red or yellow potatoes (I actually found some labeled "2 biters")
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1/4 cup
sour cream
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Coarse sea salt for finishing
Directions
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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.
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Meanwhile, simmer the potatoes in a pot of well salted water until they're fork tender, about 10 to 15 minutes. Drain and cool.
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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.
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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)
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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