Spicy Smashed Potatoes
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4
INGREDIENTS
1½ lb fingerling potatoes
1-2 jalapeños, depending on how much heat you want
¼ cup + 1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons red wine vinegar
½ tablespoon Dijon mustard
2 tablespoons parsley, coarsely chopped
INSTRUCTIONS
Preheat oven to 450F.
Toss potatoes and whole jalapeños in a bowl with ¼ cup olive oil, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 30-35 minutes, tossing halfway through. Keep an eye on the jalapeños, they should char on both sides but may be done before the potatoes. If that’s the case, remove them from the baking sheet early.
Once the potatoes are done, remove from oven and use a metal spatula or the flat side of a knife to gently smash the potatoes just enough so the skin breaks.
Slice charred jalapeños into thin rounds.
In a large bowl, whisk together remaining 1 tablespoon olive oil, red wine vinegar, and mustard. Add jalapeños slices and potatoes and toss until evenly coated. Top with parsley and let sit for 10 minutes before serving.
From thingsimadetoday.com