Chimichurri Hasselback Potatoes

• 4 whole Large Baking Potatoes, Thoroughly Washed And Dried
• 4 Tablespoons Olive Oil
• FOR THE CHIMICHURRI:
• 1/2 cups Olive Oil
• 1/3 cups Flat Leafed Parsley, Finely Chopped
• 1/2 cups Cilantro, Finely Chopped
• 4 cloves Garlic, Mashed
• 1/2 whole Fresh Lime, Juiced
• 4 Tablespoons Red Wine Vinegar
• 1 Tablespoon Fresh Or Pickled Jalapeno, Minced
• 1 teaspoon Kosher Salt

1. Preheat oven to 425u0b0F.
2. Slice each potato at 1/4-inch intervals, 3/4 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 potato with 1 tablespoon olive oil. Bake for 45 minute to 1 hour, or until browned and cooked throughout.
3. Top each potato generously with the chimichurri.
4. For the chimichurri:
5. Combine ingredients in a small bowl, cover and let sit at room temperature for at least 2 hours to allow flavors to develop. Serve with any type of protein or vegetable. Leftovers can be stored in a covered container in the refrigerator for 2-3 days.

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

Taken from tastykitchen.com/recipes/sidedishes/chimichurri-hasselback-potatoes/ (may not work)