Place all chimichurri ingredients in a processor and blend and set aside
Cut potatoes into 1/4ths
Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
Roast in oven at 350 until soft about 30-40 minutes
Put potatoes in a mixing bowl and fold in 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.
Reheating Instructions
Heat in a sauté pan over medium heat until heated through.