Crispy Vegan Smashed Potatoes with Chimichurri

For the potatoes

• 1.5 lb baby potatoes , yukon gold or white or mix, see notes for regular size potatoes
• 1 tbsp oil , olive oil or organic safflower or melted vegan butter
• 1/2 tsp coarse salt
• 1/2 tsp freshly ground black pepper

For the chimichurri

• 1 cup packed parsley or one bunch parsley leaves and tender stems, chopped
• 1/4 cup basil packed or use cilantro
• 4 cloves of raw garlic
• 2 tbsp extra virgin olive oil
• Juice of 1 lime
• 1 tsp vinegar, apple cider or balsamic or red wine vinegar
• 1/4 tsp each salt and black pepper
• 2 tbsp or more avocado for creamyness optional