Grilled Anticucho Potatoes with Chimichurri Sauce

**Prepare the Potatoes:** Boil the potatoes in salted water until slightly tender, about 10-12 minutes. Drain well and let cool slightly.

**Make the Marinade:** In a large bowl, whisk together Aji Panca paste, minced garlic, red wine vinegar, olive oil, cumin, oregano, salt, and pepper.

**Marinate the Potatoes:** Add the slightly cooled potatoes to the marinade and toss to coat thoroughly. Let marinate for at least 15 minutes (or up to several hours in the refrigerator).

**Prepare the Chimichurri:** While the potatoes marinate, prepare the chimichurri sauce. In a medium bowl, combine finely chopped parsley, cilantro, red onion, red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), minced garlic, salt, and pepper. Stir well to combine and let it sit for at least 15 minutes to allow the flavors to meld.

**Thread the Skewers:** Thread the marinated potatoes onto skewers, leaving a small space between each piece.

**Grill the Potatoes:** Preheat your grill to medium heat. Grill the potato skewers for about 10-12 minutes, turning occasionally, until they are nicely charred and tender.

**Serve:** Remove the skewers from the grill and brush generously with the prepared chimichurri sauce. Serve immediately as a side dish or appetizer.