Smashed Fingerlings With Jalapenos Recipes

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SMASHED FINGERLINGS WITH JALAPENOS



Smashed Fingerlings With Jalapenos image

From Bon Appetit magazine. A different take on potato salad. These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapenos while warm.

Provided by Bren in LR

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs fingerling potatoes, halved crosswise if large
1/2 cup olive oil, divided
kosher salt & freshly ground black pepper
1/4 cup sherry wine vinegar (or red wine vinegar)
1 tablespoon whole grain mustard
1 jalapeno, thinly sliced into rounds, seeds removed if desired (seeds make it hotter)
1/4 cup torn flat leaf parsley (lightly packed)

Steps:

  • Preheat oven to 450*F. 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.
  • 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, jalapeno, parsley and toss.
  • Makes a great summer side.

Nutrition Facts : Calories 239.2, Fat 13.8, SaturatedFat 1.9, Sodium 49.9, Carbohydrate 27.1, Fiber 4.3, Sugar 2.1, Protein 3

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