Mexico - Smashed Fingerlings with Jalapeños
By Addylicious
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Ingredients
- 3 pounds fingerling potatoes, halved crosswise if large
- 1/2 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup Sherry vinegar or red wine vinegar
- 1 tablespoon whole grain mustard
- 1 jalapeño, thinly sliced into rounds, seeds removed if desired
- 1/4 cup (lightly packed) torn flat-leaf parsley leaves
Details
Preparation
Step 1
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.
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