Chimichurri Hasselback Potatoes

• FOR THE CHIMICHURRI:
• 1/2 cup olive oil
• 1/2 cup cilantro, finely chopped
• 1/3 cup flat leafed parsley, finely chopped
• 4 whole fresh garlic cloves, minced
• 1/2 whole fresh lime, juiced
• 1/4 cup red wine vinegar
• 1 tablespoon fresh or pickled jalapeno, minced
• 1 teaspoon kosher salt
• 4 large baking potatoes, thoroughly washed and dried
• 4 tablespoons olive oil

1. FOR THE CHIMICHURRI:rnCombine all in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop.rnLeftover chimichurri can be stored in a covered container in the refrigerator for 2-3 days.
2. When ready to bake the potatoes, preheat the oven to 425F.rnSlice each potato at 1/4 inch intervals, three quarters of the way though (be careful not to fully cut through the bottom of the potato). Place on a baking sheet or pan and drizzle each potatoes with 1 Tb of olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout.
3. Remove potatoes from oven and top each one generously with the chimichurri.

chimichurri, olive oil, cilantro, flat leafed parsley, garlic, fresh lime, red wine vinegar, kosher salt, baking potatoes, olive oil

Taken from food52.com/recipes/39702-chimichurri-hasselback-potatoes (may not work)