Chimichurri sauce is as essential to Latin cuisine as pesto is to Italian. Here are two versions of this Argentinian sauce; they are also superb as dips. (Try them on corn on the cob, too.)
Fill a large pot with enough oil to come 3/4 in. up the side. Heat over medium. Cut 1 large, peeled russet potato into matchsticks using a mandolin. Placed sliced potatoes in a bowl of cold water. When oil is hot, dry a small handful of potatoes using paper towels, then toss with 1/2 tsp all-purpose flour. Carefully drop potatoes into the pot. Cook, stirring constantly, until golden-brown, 3 to 5 min. Remove to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining potatoes.
Quick Argentinean-style salad:
Finely chop 1/2 a jalapeno pepper. Mince 2 garlic cloves. Place both in a small bowl, then whisk in 2 tbsp olive oil 1 tbsp red wine vinegar, 1/4 tsp salt and a pinch of granulated sugar. Arrange slices of cooked baby potatoes, wedges or hard-boiled eggs and tomatoes, and slices of avocado and sweet onion on salad plates. Drizzle with dressing and sprinkle with pinches of ground cumin.