FOR THE CHIMICHURRI:
Combine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop.
Leftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.
When ready to bake the potatoes, preheat the oven to 425F.
Slice each potato at ¼ inch intervals, three quarters of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potatoes with 1 Tb of olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout.
Remove potatoes from oven and top each one generously with the chimichurri.