Roasted Reds With Spicy Chimichurri

• 3 pounds Small (Golfball Size) Red Potatoes
• 1/2 cups Extra Virgin Olive Oil
• 5 cloves Garlic, Peeled And Minced
• 1 teaspoon Crushed Red Pepper Flakes
• Black Pepper
• Kosher Salt
• 1 bunch Big Handful Flat Leaf Parsley
• 1/2 Lemon, Zested

1. Preheat oven to 450u0b0F.
2. Cut the potatoes in 3 pieces. Put the potatoes on a sheet pan and bake in the oven until fork tender, about 15-20 minutes.
3. In a large bowl mix oil, garlic, red pepper flakes and some black pepper. Spoon the garlic and oil mixture over the potatoes, and toss them. Sprinkle with salt. Let the potatoes rest.
4. Mince the parsley and lemon zest together to make the chimichurri.
5. Put the potatoes in a serving bowl. Spoon the chimichurri over the top, and serve immediately.

red potatoes, olive oil, garlic, red pepper, black pepper, kosher salt, handful flat leaf, lemon

Taken from tastykitchen.com/recipes/sidedishes/roasted-reds-with-spicy-chimichurri/ (may not work)