Crispy Roasted Potatoes with Creamy Chimichurri Sauce

washingtonpost.com

mjlevo

subheading: FOR THE POTATOES:

½ teaspoon fine salt, divided, plus more to taste

1 pound baby potatoes, scrubbed

2 tablespoons extra-virgin olive oil, divided

½ teaspoon freshly ground black pepper, divided

1 teaspoon garlic powder

subheading: FOR THE SAUCE:

¼ cup raw unsalted cashews, soaked in hot water for 2 hours and up to overnight, rinsed and drained

¼ cup filtered room-temperature water

1 ½ tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1 large or 2 small cloves garlic

¼ teaspoon fine salt, or more to taste

One (3-inch) piece scallion, white and light green parts only

1 cup chopped fresh flat-leaf parsley (leaves and tender stems), divided

1 teaspoon dried oregano (see headnote)

½ teaspoon finely chopped red or green chile pepper, such as jalapeño, Fresno or aji rojo (ribs and seeds removed for less heat), or more to taste

Directions at washingtonpost.com

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