Instructions

• Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
• Cut the potatoes in half (leave the skins on). If any potatoes are much larger than the others, cut those into similar-sized pieces so all pieces cook evenly.
• Put the cut potatoes in a large bowl. Add 2 tablespoons olive oil, Kosher salt, and freshly ground black pepper to taste.
• Toss the potatoes in the bowl until they are evenly coated with oil and seasoning.
• Transfer the potatoes to the prepared baking sheet and spread them into a single even layer with a little space between pieces (do not overcrowd).
• Roast the potatoes in the preheated oven for 20 minutes, then use a spatula to flip each piece so the other side can brown.
• Roast an additional 15 to 20 minutes, until the potatoes are tender all the way through and crisp on the outside.
• Remove the pan from the oven and transfer the potatoes to a large serving bowl. Add chimichurri sauce to taste and toss until the potatoes are well coated.
• Garnish with queso fresco, if using, and serve immediately.