Chimichurri Hasselback Potatoes
4 large baking potatoes, thoroughly washed and dried
4 Tb olive oil
FOR THE CHIMICHURRI:
½ cup olive oil
⅓ cup flat leafed parsley, finely chopped
½ cup cilantro, finely chopped
4 garlic cloves, minced
½ fresh lime, juiced
4 Tb red wine vinegar
1 Tb fresh or pickled jalapeno, minced
1 tsp kosher salt
Preheat 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.
Top each potato generously with 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.