Peel the potatoes, wash them and pat dry, then cut each one into small pieces that are ½ inch (1.25 cm) thick, transfer into a large bowl, drizzle in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, toss together until well mixed

Add the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer and evenly spaced out, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

Meanwhile make the chimichurri sauce, add 3 tbsp extra virgin olive oil into a bowl, along with ¾ tbsp sherry vinegar, ¼ cup finely chopped fresh parsley, 2 cloves garlic finely minced, ½ red chilli finely chopped (seeds removed), ½ tsp dried oregano and season with sea salt & black pepper, mix together until well mixed and set aside

After about 40 minutes the potatoes should be perfectly roasted, remove them from the oven, let them sit at room temperature for a couple of minutes, then transfer them into a bowl and pour the chimichurri sauce over them, gently mix together so all the potatoes are coated in the sauce, transfer into a serving dish and serve at once, enjoy!