Preheat  oven to 425℉.

 In a large pot, bring 5 cups of water and the juice of two lemons to a boil. 

In the meantime, clean off the potatoes, and prick with a fork. Once the water is boiling, add in the potatoes and cook for 15-18 minutes.

On a large, non-stick sheet pan, spread out the potatoes with about 1 inch between them. Using the bottom of a cup/mason jar, gently push down on the potatoes until they're slightly 'smashed'

Drizzle olive oil and the juice of half a lemon over the potatoes, and bake for 18-20 minutes. 

While the potatoes are in the oven, add all ingredients except the olive oil to a blender or a food processor (blender will yield a chunkier sauce).

Pulse while streaming in the olive oil until the ingredients are combined and homogenous (but not completely smooth - leave some pieces/small chunks).

Once the potatoes are done, serve with a good drizzle of chimichurri sauce on top.