Preheat oven to 400°F and make the chimichurri sauce.
Wash and dry potatoes, then cut into halves. Transfer to a medium bowl and add 2 Tbsp of olive oil and salt to taste. Toss, ensuring the potatoes are evenly coated. Transfer to a roasting pan and roast for 35-40 minutes, until crisp and golden.
Remove the potatoes from the oven and allow to cool for 10 minutes. Transfer to a serving and toss the potatoes with the chimichurri sauce.
Enjoy!