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Author Notes: The beloved hasselback potato is covered in a garlicky chimichurri sauce and makes a healthy, easy side dish or as a vegetarian main dish. —Karrie / Tasty Ever After
- FOR THE CHIMICHURRI:
- 1/2 cup olive oil
- 1/2 cup cilantro, finely chopped
- 1/3 cup flat leafed parsley, finely chopped
- 4 whole fresh garlic cloves, minced
- 1/2 whole fresh lime, juiced
- 1/4 cup red wine vinegar
- 1 tablespoon fresh or pickled jalapeno, minced
- 1 teaspoon kosher salt
- 4 large baking potatoes, thoroughly washed and dried
- 4 tablespoons olive oil
- 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.
- This recipe was entered in the contest for The Recipe You're Most Proud Of