Boil baby potatoes until fork-tender.
Smash on a sheet pan; drizzle with olive oil, salt & pepper.
Roast at 425°F/220°C until crispy & golden.
Blitz chimichurri (parsley, cilantro, garlic, chili flakes, lime, olive oil).
Spoon chimichurri over hot potatoes, top with flaky salt—devour!
