Tuesday, July 8, 2014

Smashed Fingerlings with Jalapenos



Can I just say how happy I am to be back online -- blogging again just makes me feel so good!  I took a break from blogging and realized that when I break, I get lazy.   Night after night we were eating boring chicken , eggs or getting takeout.   NO more.  

Today I have a really great potato salad for you -- I mean, doesn't everyone need another potato salad recipe in their arsenal?  The answer is yes.  This one is really special because the potatoes are roasted first and the recipe is mayo-free.  Oh and there's fresh jalapeno in there to really spice everything up!  Serve this potato salad with grilled meats or fish or add it to a summer BBQ as a side.  

            (seriously how cute are these little potatoes?? -- find 'em at Trader Joe's)

Smashed Fingerlings with Jalapeno 

3 pounds fingerling potatoes, halved crosswise if large
½ cup olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup Sherry vinegar or red wine vinegar
1 tablespoon whole grain mustard
1 jalapeño, thinly sliced into rounds, seeds removed if desired
¼ cup (lightly packed) torn flat-leaf parsley leaves


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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