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Chimichurri with blue potatoes and sauteed new potatoes with Maras salt

Time 45 minutes
Yields Serves 4
Chimichurri with blue potatoes and sauteed new potatoes with Maras salt

Chimichurri

1

In the bowl of a food processor or a blender, combine the chives, parsley, cilantro, oil, garlic, salt and pepper and pulse to a smooth paste, then set aside. This makes about 2/3 cup chimichurri.

Potatoes

1

Put the new potatoes and blue potatoes into 2 separate saucepans, cover with cold water, and add 1 teaspoon fine sea salt to each. Bring to a boil and cook until tender, about 20 minutes, then drain, keeping them separate.

2

Heat half the olive oil in a saute pan, add the blue potatoes, and cook gently until evenly browned. Remove to a bowl.

3

Repeat the process with the new potatoes and place them in a separate bowl.

4

Season the blue potatoes with half of the chimichurri just before serving. The remaining chimichurri can be stored in the refrigerator or frozen.

5

Season the new potatoes with Maras salt or sea salt flakes to taste and serve.

Adapted from a recipe in “Lima the Cookbook: Peruvian Home Cooking” by Virgilio Martinez and Luciana Bianchi.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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