Chimichurri and Potatoes

A little while back Food52 posted a recipe for a salt crusted potato appetizer with a cilantro mojo in their weekly Genius Recipes feature.  I was intrigued...the potatoes are simmered in an open pan in salty, salty water until the water evaporates and the potatoes have a light salted crust.  Serve them with the cilantro mojo as an appetizer or side.  Now I'm not a huge fan of cilantro (I will use a little now and then) but I do find chimichurri sauce addictive.

Here's the link to the original recipe:
http://food52.com/recipes/22261-jose-pizarro-s-salt-crusted-potatoes-with-cilantro-mojo

And here's what I did:

Make a chimichurri sauce by combining 2 cups chopped parsley, 4 cloves garlic, 2 tablespoons fresh oregano leaves, 2 to 3 tablespoons white wine vinegar, a few crushed red pepper flakes and 1/2 cup extra virgin olive oil in a mini food processor or blender and process until it looks like the photo above.  Season to taste with salt and pepper.  Refrigerate to let the flavors mingle.

Place about 8 to 10 baby redskins or fingerlings in a large saute pan or skillet and season with 2 tablespoons of flaky salt. Cover the potatoes with water and vigorously boil them until the water has evaporated. Turn the potatoes around in the hot pan to coat with the salt.

Use the chimichurri as a dip for the potatoes.  Great warm or room temperature!