Smashed Fingerlings with Jalapenos (Eileen Reilly)

Makes 8 servings

  • 3 lbs. fingerling potatoes, halved crosswise if large
  • 1/2 c. olive oil, divided
  •  Kosher salt, freshly ground pepper
  • 1/4 c. Sherry vinegar or red wine vinegar
  • 1 tbs. whole grain mustard
  • 1 jalapeño, thinly sliced, seeds removed (I diced it finely)
  • 1/4 c. (lightly packed) chopped flat-leaf parsley leaves

Preheat oven to 450.  Toss potatoes with 1/4 c. oil on a rimmed baking sheet: season with salt and pepper.  Roast, tossing once, until golden brown and tender, 30-40 minutes. Let cool slightly, then lightly flatten.

Meanwhile, whisk vinegar and mustard in a large bowl.  Gradually whisk in remaining cup of oil until emulsified; season with salt and pepper.  Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.

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