Chimichurri Potatoes

Steps

1. Peel and quarter potatoes. Put potatoes into an 8 quart stock pot. Cover with water and boil for 15 minutes, or until potatoes are soft throughout. Drain. Meanwhile, in a food processor, coarsely chop parsley. Add garlic cloves and pulse to chop. Add oregano, salt, pepper, red pepper, olive oil, vinegar, and water. Pulse to mix well, but stop while it’s still lumpy. In a large mixing bowl, or in the drained stockpot, add the Chimichurri sauce to the potatoes. Puree potatoes using an electric hand mixer.