Mexico - Smashed Fingerlings with Jalapeños

Mexico - Smashed Fingerlings with Jalapeños

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pounds fingerling potatoes, halved crosswise if large

  • ½

    cup olive oil, divided

  • Kosher salt and freshly ground black pepper

  • ¼

    cup Sherry vinegar or red wine vinegar

  • 1

    tablespoon whole grain mustard

  • 1

    jalapeño, thinly sliced into rounds, seeds removed if desired

  • ¼

    cup (lightly packed) torn flat-leaf parsley leaves

Directions

Preheat oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten. Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.


Nutrition

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