Sorry, clueless on the chimichurri sauce since I'm not familiar with it. Spuds in the oven - I like to bake small to medium small russets at 500F, larger potatoes add 15 or 20 minutes. I rub them with olive oil and sprinkle with salt and fresh ground pepper (don't forget to poke holes in both ends). When I take them out of the oven I put a paper towel on top and give them a karate chop. Delicious. If you get the karate chop just right, if fluffs the spud. Don't smack it too hard or you'll have a baked potato mess on your kitchen counter, floor.... (don't ask me how I know).The russets were in the oven, inside the house, for 3 hours at 350 F. And, thanks! The meat was tasty and I have a bunch of chimichurri sauce left over. Any suggestions on how to use it? Chicken marinade, maybe?