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smashed fingerlings with jalapeños

4.3

(88)

www.bonappetit.com

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Servings: 8

Cost: $1.35 /serving

Author : Lou Lambert and Larry McGuire

Ingredients

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3 pounds fingerling potatoes, halved crosswise if large½ cup olive oil, dividedKosher salt and freshly ground black pepper¼ cup Sherry vinegar or red wine vinegar1 tablespoon whole grain mustard1 jalapeño, thinly sliced into rounds, seeds removed if desired¼ cup (lightly packed) torn flat-leaf parsley leaves

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Instructions

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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.

Step 2

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.