Ingredients
6medium russet potatoes,scrubbed
1cupfresh flat leaf parsley,minced
¼cupfresh oregano leaves,minced
3green onions,minced
3garlic cloves,minced
½tspred pepper flakes
½cupolive oil
¼cupred wine vinegar
3tbsplemon juice
kosher salt,to taste
Preparation
Preheat the oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.
Bake for 30 minutes. Poke a couple of holes in the top of the potatoes with a fork and return them to the oven for another 15 minutes.
Finely mince the parsley, oregano, green onions, and garlic. Or to save time, place them in a food processor and pulse until finely minced.
Add the herbs to a 2-cup bowl. Then, add the red pepper flakes, olive oil, vinegar, and lemon juice. Season to taste with kosher salt. Set aside.
Slice the top third of each potato off and let the potatoes cool until one can handle them comfortably. Scoop the flesh of the potatoes into a medium mixing bowl.
Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer, whip the potatoes until creamy and fluffy.
Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet.
Bake them at 400 degrees F for another 10 minutes.
Serve them hot with an extra spoonful of the remaining chimichurri sauce, and enjoy!
