Crispy Smashed Chimichurri Potatoes

1kg Bag Baby Potatoes

Salt

Chimichurri

Capsicana Argentinian Sizzling Steak Seasoning Mix

A bunch of fresh parsley

A bunch of fresh coriander

120ml olive oil

1 tbsp red wine vinegar

Salt to season

To serve

Soured cream

1.   To make the chimichurri, throw all ingredients in a food processor and pulse, or finely chop herbs and combine with together with chimichurri ingredients in a bowl. Set aside.
2.   For the potatoes, bring a large pot of water to a gentle boil.  Stir in the salt and add the potatoes.  Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)
3.   Drain and transfer potatoes to a greased baking sheet.
4.   Preheat oven to 425° F.
5.   Use the bottom of a jar or drinking glass to slowly mash the potato down.
6.   Brush over oil and sprinkle with seasoning mix
7.   Bake for 30-40 minutes. Keep an eye on them towards the end, remove when it’s reached your desired level of golden crispiness!
8.   Serve crispy potatoes on top of soured cream and drizzle over fresh chimichurri.