Smashed Fingerlings with Jalapeños
Crispy roasted fingerling potatoes tossed in a tangy vinaigrette with spicy jalapeños and fresh parsley. This side dish combines tender potatoes with a perfect balance of heat and acidity.
6 servings
45 min
Ingredients
- •3 pounds fingerling potatoes, halved crosswise if large
- •½ cup olive oil, divided
- •1 to taste Kosher salt
- •1 to taste Freshly ground black pepper
- •¼ cup Sherry vinegar or red wine vinegar
- •1 tablespoon whole grain mustard
- •1 whole jalapeño, thinly sliced into rounds, seeds removed if desired
- •¼ cup flat-leaf parsley leaves
Cooking Instructions
- 1.
Preheat oven to 450°. Toss potatoes with 1/4 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.
35 min
- 2.
Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.
10 min
