Crispy Potatoeswith Herb‑Chimichurri Sauce

Bring a large pot of water to a rolling boil.

Add 1 tsp baking soda and a pinch of salt to the boiling water; this helps the potatoes become fluffy on the inside.

Carefully drop the peeled potatoes into the water and boil for 12–15 minutes, or until a fork slides in easily but the potatoes are still firm enough to hold their shape.

Drain the potatoes and return them to the pot. Using a fork or potato masher, gently mash the potatoes just enough for the outer skins to break apart into a coarse slurry; avoid turning them into a puree.

Season the mashed potatoes with a pinch of salt and drizzle with a light stream of olive oil; toss to coat evenly.

Preheat the oven to 400°F (400°F). Line a baking sheet with parchment paper.

Spread the seasoned potatoes in a single layer on the prepared sheet, pressing them gently so they form a flat, even layer.

Roast for 25 minutes, then flip the potatoes with a spatula and continue roasting for another 25–35 minutes, or until the edges are deep golden‑brown and crisp.

While the potatoes roast, prepare the sauce: combine parsley, cilantro, grated garlic, pickled chilis, sherry vinegar, salt to taste, and just enough olive oil in a bowl; stir until well blended.

When the potatoes are done, remove them from the oven and let them rest for 2 minutes.

Transfer the hot potatoes to a large mixing bowl and toss them with the prepared herb‑chili sauce, ensuring every piece is evenly coated.

Taste and adjust seasoning with additional salt or a splash of sherry vinegar if desired.

Serve immediately, garnished with an extra drizzle of olive oil or a sprinkle of fresh herbs if you like.