• Make the Roasted Poblano Chimichurri (see recipe)

Potatoes:

• Wash and dry potatoes, cut them in half lengthwise. Add them to a medium-large pot and add water to cover by one inch. Add 1/2 teaspoon baking soda and 1 1/2 teaspoons of sea salt. Bring to a boil then lower heat to a simmer, cover and cook for 10 minutes until tender, yet not entirely cooked through.

  (My potatoes were on the large size for fingerlings, if your are small cook closer to 5 minutes.)

  Drain potatoes in a colander and shake off the water. Let stand 10 minutes to dry.
• Preheat oven to 400 degrees. Add 2 1/2 tablespoons of olive oil to a large roasting pan. (I use an enamel coated cast iron vintage pan (holds heat very well.) Place pan in the oven for 5 minutes to heat.

  Carefully remove pan from the oven, add potatoes cut side down on the hot oil, sprinkle with a few pinches of sea salt and place in the oven

  Roast for 30 minutes, less for smaller potatoes until very golden and crispy on tops and bottoms - no need to turn the potatoes over!

To Serve:

• Add the crispy potatoes on a platter. Add a few pinches of sea salt and pepper. Top with Chimichirri over potatoes in stripes, garnish with parsley & mint leaves.