Crispy Smashed Potatoes with Chimichurri

Preheat the oven to 400F. Then, add the potatoes & 1 teaspoon of salt to a large pot. Then add cold water to the pot until it covers the potatoes by 1-inch.
Cover with a lid and boil the potatoes until they can be easily pierced with a fork, about 15 minutes. Then, strain and let them cool slightly before adding them to a parchment-lined tray.
Add the potatoes to a parchment lined tray and use a fork or potato masher to smash them. Make sure the potatoes are spaced apart during this step.
Add the avocado oil, the remaining ½ teaspoon of salt, and ½ teaspoon of ground pepper to a small bowl and whisk together. Then, brush the smashed potatoes with the mixture.
Add the tray of potatoes to the oven and bake for about 40 minutes until crispy. For extra crispy potatoes, broil for 1-2 minutes at the end of cooking.
While the potatoes are baking, make the chimichurri sauce by blending the cilantro, parsley, red onion, avocado oil, red wine vinegar, lime juice, garlic, salt, & chili flakes together. I recommend pulsing a few times for a chunkier chimichurri as pictured.
Remove the tray of crispy potatoes from the oven and immediately top them with the chimichurri sauce. Then, serve & enjoy!