• Scrub and rinse the fingerling potatoes well. Transfer to a medium pot, cover with cold water by 2 inches and bring to a boil. Season with a heavy pinch of coarse salt and boil about 12 minutes until cooked through.
• Drain the potatoes in a colander and allow them to dry in their own steam.
• Meanwhile preheat the oven to 450”F.
• Oil the bottom of a rimmed baking dish and place the potatoes on top without touching each other. (If you have a cast iron pan this is when you want to use it)
• Use a potato masher, flat spatula or a flat bottom glass and gently smash each potato until flattened. Brush with olive oil and sprinkle with a pinch of sea salt and chili flakes.
• Bake the potatoes in the preheated 450”F oven for 25 minutes flipping them halfway using a small spatula.

Prepare the Pesto / Chimichurri

• Add the parsley, basil, olive oil, lemon juice and grated garlic (+ nuts if making pesto) to a food processor and using the pulse button process until combined but with a little texture. Add more olive oil as needed. Transfer to a bowl and adjust seasonings with sea salt, chili flakes and more lemon juice. At this point you can even add more garlic if desired.
• Drizzle the crispy roasted fingerling potatoes with the pesto / chimichurri sauce and enjoy promptly.