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Chimichurri with blue potatoes and sauteed new potatoes with Maras salt

Chimichurri with blue potatoes and sauteed new potatoes with Maras salt
Ricardo DeAratanha / Los Angeles Times

While he may be one of the world’s most highly regarded chefs, food wasn’t the first passion for Virgilio Martinez. A former national skateboarding champion in his native Peru, Martinez decided to study law after injuries left him unable to ... Read more

Total time: 45 minutes | Serves 4


  • 1 ounce chives
  • 1 ¼ ounces flat-leaf parsley
  • 1 ¼ ounces cilantro
  • Scant ¼ cup olive oil
  • 1/8 ounce (about 2) garlic cloves, peeled but left whole
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Step 1In the bowl of a food processor or a blender, combine the chives, parsley, cilantro, oil, garlic, salt and pepper and pulse to a smooth paste, then set aside. This makes about 2/3 cup chimichurri.


  • 10 ½ ounces small new potatoes, skins on, washed
  • 10 ½ ounces blue potatoes, skins on, washed and quartered
  • Generous ¼ cup olive oil
  • Fine sea salt
  • Maras salt or sea salt flakes

Step 1Put the new potatoes and blue potatoes into 2 separate saucepans, cover with cold water, and add 1 teaspoon fine sea salt to each. Bring to a boil and cook until tender, about 20 minutes, then drain, keeping them separate.

Step 2Heat half the olive oil in a saute pan, add the blue potatoes, and cook gently until evenly browned. Remove to a bowl.

Step 3Repeat the process with the new potatoes and place them in a separate bowl.

Step 4Season the blue potatoes with half of the chimichurri just before serving. The remaining chimichurri can be stored in the refrigerator or frozen.

Step 5Season the new potatoes with Maras salt or sea salt flakes to taste and serve.

Note: Adapted from a recipe in “Lima the Cookbook: Peruvian Home Cooking” by Virgilio Martinez and Luciana Bianchi.


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