1 lb of red or yellow potatoes
3 tablespoons of Chimichurri Grilling
Sauce
1 teaspoon of salt
Boil your potatoes with the skin intact,
adding 1 teaspoon of salt. Check your
potatoes with a fork to make sure they are
tender. Drain, cut potatoes to desired size
chunks. Add Chimichurri while the potatoes
are still hot. You can serve this up hot or
cold. It's great both ways.
For mashed potatoes, add 2 tablespoons to
potatoes once they are mashed. Makes a
delicious alternative to chives or plain
parsley.
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