Wash and scrub the bitesize potatoes or potatoes of your choice.

Pour about two tablespoons of oil on your hands and rub your hands together and run your hands through your washed potatoes.

Sprinkle salt to taste and place the potatoes on a cooking sheet.

Bake at 350 for 30 minutes or until you can push a fork through.

Remove from the oven and serve in a heat resistant serving dish.

You can provide heat resistant festive looking cups to serve the potatoes and provide toothpicks for your guests to “pick and dip” the bitesize potatoes drizzled with Chimichurri. They’ll love it!

Wash the parsley and red bell pepper.

Coarsely chop the parsley and the ¼ piece of a red bell pepper. *

Peel and coarsely chop the garlic cloves.

Place the parsley, red bell pepper and garlic into the blender.

Add half of the olive oil, the 3 tablespoons of water, and the juice of one half a lime.

Blend at medium speed until all ingredients are well blended but not frosty smooth.

Pour on to a glass jar with a lid.

Add the remaining oil and mix with a fork.

You may store in the refrigerator for up to 14 days.

Drizzle over the bitesize potatoes or over your plant-based meats, use as a dip for your favorite veggies etc.

*Typically, the Chimichurri is done manually. Not using a blender but a sharp knife to finely chop the parsley, pepper, and the garlic but for convenience of modern society, the blender has become a tool to save time. Choose your preference!

Enjoy!