Preheat the oven to 400°F (200°C).

Brush a large baking sheet with olive oil. This helps ensure the bottom of the potatoes gets crispy in the oven.

Wash the potatoes. Don’t peel. Cut the potatoes into about 1 inch slices. (For my small potatoes, this was about 3 slices per potato). Add the potatoes to a large pot of salted water and bring to a boil. Turn the heat down slightly and boil the potatoes for 10-12 minutes, until fork tender but not overly soft. If they boil too long the break apart when smashed.

Once the potatoes are fork tender, carefully drain them and lay them flat on the prepared baking sheet. Smash each potato with something flat like a glass or a measuring cup. Brush the top of the potatoes with oil. Season with salt and pepper.

Bake the potatoes for 40 minutes. They will be crisp on top and super crispy on the bottom. Any loose peel will have the texture of a light potato chip. (This is why I don’t peel the.)

Add the spinach, parsley, garlic, and onion to the jar of a food processor.

Pulse into well-chopped.

Add the vinegar and the spices. Pulse again to combine.

While running the food processor, stream in the olive oil.

Spoon the Chimichurri over top and serve hot.