Chimichurri Potato Bites

1. 1

   Place the parsley, garlic, basil, red pepper flakes, vinegar and olive oil in a mini food processor or blender and process until almost smooth. You'll want a little texture though. Season to taste with salt and pepper and then refrigerate for a couple of hours to let the flavors marry.

2. 2

   Meanwhile, simmer the potatoes in a pot of well salted water until they're fork tender, about 10 to 15 minutes. Drain and cool.

3. 3

   When you're ready to assemble, test each potato for its ability to stand nice a nd straight. Do this by shaving off a small slice of the bottom of each potato that needs some help.

4. 4

   Slice off the top of each potato with a sharp knife and then scoop out the potatoes with a small spoon or knife. (I used a round metal 1/4 teaspoon measuring spoon). Place what you've scooped out into a small mixing bowl and mash thoroughly. (You can also place some of the tops of the potatoes in the bowl)

5. 5

   Stir in the sour cream and a 1/2 cup of the chimichurri and fill each potato with some of the mixture. Refrigerate until ready to serve. Just before serving garnish each potato with a grain or two of the coarse sea salt.

No additional tips available.