Parmesan roasted potatoes with chimichurri

Cut the potatoes to the same thickness so they cook evenly.

Boil the potatoes in well-salted water for 5 minutes and drain in a colander; boil purple potatoes separately for 5 minutes so their colour does not bleed onto the others. Let them drain well.

In a bowl toss the potatoes with olive oil, lots of black pepper, garlic and herb seasoning and a good amount of parm.

Lay the potatoes cut side down in a single layer on a parchment-lined baking sheet so they colour rather than steam; scatter the leftover parm and seasoning over them.

Roast in a hot oven about 40 minutes, depending on size. The oven is said to be preheated to 400 (1:49, 2:33) and then 'In a hot oven, 435, 40 minutes' (4:36).

Chimichurri: finely mince a shallot. Remove the tough parsley stems and chop parsley and dill half and half with a few cloves of garlic in a mini chopper, in batches, to a fine chop, not a paste.

Add red wine vinegar, a pinch of hot pepper flakes and olive oil; season with salt, add more vinegar, and set aside.

Finish the roasted potatoes with the chimichurri, a little chili flake, a little parm, extra black pepper and a sprinkling of salt.